Ingredients
Method
Preparation
- In a bowl, combine ground beef, breadcrumbs, onion, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently until just combined — don’t overwork the meat.
- Form into 4 oval-shaped patties. Heat a skillet over medium-high heat, add a drizzle of oil, and sear each side until browned (about 3–4 minutes per side). Remove and set aside.
Cooking the Gravy
- In the same skillet, melt butter. Add mushrooms and onions, cooking until softened and golden. Stir in garlic and cook for another 30 seconds.
- Sprinkle flour over the vegetables and stir for 1 minute. Gradually whisk in beef stock until smooth. Add Worcestershire sauce, salt, and pepper. Let simmer for 2–3 minutes until thickened.
Finishing Touch
- Return the patties to the skillet, spoon gravy over the top, and simmer for 10–12 minutes, or until the beef is cooked through and tender.
- Spoon that rich mushroom gravy generously over the steaks before serving hot.
Nutrition
Notes
Don’t overmix the beef — it keeps the patties tender. Add a splash more stock if the gravy gets too thick. For extra flavor, mix a teaspoon of Dijon mustard or a dash of red wine into the gravy. For a lighter version, use ground turkey instead of beef. Store leftovers in an airtight container for up to 3 days; freeze cooked patties and gravy together for up to 2 months.