Inner Chef

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Beef and Mushrooms with Caramelized Onions

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I didn’t want to make the same old stuff with hamburger tonight, so I thought about what I had in the fridge and pantry…what veggies did I need to use up quick? What was I in the mood for? Here is what I came up with.

Beef and Mushrooms with Caramelized Onion                 Serves: 4


24 oz. baby gold potatoes

8 oz. mushrooms, sliced

¾ to 1 large onion, sliced thin

1 lb. lean ground beef

2 packages brown gravy mix

1 stick butter; divided

Salt and Pepper to taste




  1. Cut potatoes in halves and put in large sauce pan. Add water (to cover 2    inches above potatoes). Bring to a boil. When tender; remove from heat, drain and keep warm.

While Potatoes Are Cooking:

  1. Slice onions thin and mushrooms; set both aside.
  2. Melt 1 Tbsp. butter in a large sauté pan over medium heat. Add mushrooms and cook until mushrooms are soft. Remove from heat and sauté pan. Keep warm.
  3. Melt 1 Tbsp. butter into same pan and add sliced onions. Cook on medium-high until soft and caramelized. Remove from pan and keep warm.
  4. Divide ground beef into 4 hamburgers; approximately ¼ inch thick. Salt and pepper each side. Melt remaining butter in same pan as used in steps 3 and 4. Add burgers to sauté pan and cook 3-4 minutes per side on medium heat. Remove from heat and keep warm.
  5. Prepare gravy according to package directions. When just about done, add  mushroom and dice up about ¼ of the onions; add to gravy and simmer until heated through.


For Mashed Potatoes:

You can use an electric mixer or hand masher for this.

Add ¼ cup milk and 4 Tbsp. butter to warm potatoes and mash. Add finely chopped chives and stir well.

These potatoes don’t need to be smooth. A little texture is a good thing with this recipe.

To Plate:

Spoon potatoes onto serving plate.

Lay burger over potatoes, spoon a line of onions on top of burger, spoon gravy over onions. Add chives if desired.



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