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Heat a large skillet over medium-high heat with cooking spray.
Divide the meat into 4 quarters. Without over handling, form each quarter into a thin patty and sprinkle one side with cajun seasoning and black pepper. Place the hamburger steaks seasoned side down in the skillet before sprinkling with the remaining seasoning and black pepper.
Cook for 3-4 minutes until a crispy brown crust forms. Before flipping, spread the yellow mustard over the top of each hamburger steak. Flip and firmly press down.
Cook for another 3-4 minutes until cooked through (160F internal temp). Transfer the cooked hamburger steaks to a plate and set aside.
Add the oil to the pan, shortly followed by the onion. Cook the onion until it begins to soften, about 4-6 minutes, before adding the sliced mushrooms and Worcestershire sauce.
Cook for another 2-3 minutes until the mushrooms develop some color and no liquid remains.
Reduce the heat to low-medium and add the gravy mix. Stir well before adding the beef broth. Cook for 3-4 minutes until the gravy begins to thicken.
Add the hamburger steaks back to the skillet with the gravy and continue to simmer until the gravy fully thickens. Spoon some of the onion and mushrooms over the tops of the hamburger steaks to let the flavors get to know one another.
Once the gravy thickens, remove from the heat and serve. Enjoy!