Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/2 cup plain breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp finely minced onion
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups low sodium beef broth
  • 1 tsp dried thyme

Instructions:

  1. Combine ground beef, breadcrumbs, beaten egg, minced onion, Worcestershire sauce, garlic powder, salt, and black pepper in a bowl. Mix gently by hand until just combined to avoid overworking the meat.
  2. Shape the mixture into 4 oval patties, approximately 3/4 inch thick.
  3. Heat 1 tbsp oil in a 12-inch skillet over medium-high heat. Sear patties for 3-4 minutes per side until a deep mahogany crust forms. Remove patties from the pan and set aside on a plate.
  4. In the same skillet, melt the butter. Add sliced mushrooms and diced onions, sautéing for 5-7 minutes until mushrooms are browned and onions are translucent.
  5. Stir in minced garlic and thyme, cooking for 1 minute until fragrant.
  6. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  7. Slowly pour in the beef broth while whisking or stirring to prevent lumps.
  8. Return the seared patties and any accumulated juices to the pan. Simmer for 5-10 minutes until the gravy has thickened and the meat reaches an internal temperature of 160°F (71°C).