Description
Perfectly cooked beef patties in a luscious mushroom gravy made from scratch – perfect weeknight dinner!
Ingredients
Scale
- 1 lb. Ground Beef (80/20 ratio)
- 1/4 Cup Bread Crumbs (panko works as well)
- 2 Tablespoons Tomato Paste
- 1 tsp Worcestershire sauce
- 1 tsp Ground Mustard
- 1/2 tsp Onion Powder
- 1/4 tsp Salt and Freshly Ground Black Pepper
FOR THE GRAVY:
- 1 Small Onion, diced
- 8 oz. Organic Mushrooms, sliced
- 2 1/2 Tablespoons Flour
- 1 teaspoon Fresh thyme, minced
- 1/2 teaspoon Garlic powder
- 3 Cups Beef Stock
- 1 tsp Worcestershire sauce
- 1 Tablespoon Butter
- 1/4 – 1/2 tsp Sea Salt and Freshly Ground Black Pepper
Instructions
- In a large bowl, mix together all the ingredients for the patties. Divide the mixture and form into 4 large equal sized oval patties.
- Heat a little oil in a large cast iron (or heavy bottomed skillet). Add the patties and cook until they are deeply browned (approx.5-6 min). Turn the patties over and cook for another 3-4 minutes or until deeply browned. Transfer the patties to a plate and keep warm.
- Add 1-2 Tablespoons of olive oil (if necessary) and add the onions, stirring frequently for approx. 4-5 minutes. Season with salt and pepper. Add the mushrooms and cook until the liquid has evaporated.
- Whisk in the flour, stirring for 1 minute. Add the thyme and garlic powder. Cook for 1-2 minutes then slowly whisk in the beef stock, scraping the bottom of the pan for added flavor. Stir in the Worcestershire sauce and bring the gravy to a boil.
- Immediately turn the stove down to a simmer, add the butter and swirl around the pan. Lastly, add the patties back into the pan to finish cooking.
WHAT TO SERVE WITH THIS: