Ingredients:

  • 1 lb ground chuck (80/20)
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp breadcrumbs
  • 3 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 1/2 cup yellow onion, diced
  • 2 tbsp all-purpose flour
  • 2 cups beef broth (low sodium)
  • 1 tsp Worcestershire sauce
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a medium bowl, gently combine ground chuck, 2 tablespoons breadcrumbs, 1 tablespoon Worcestershire sauce, garlic powder, salt, and pepper. Do not overwork the meat to avoid tough patties.
  2. Shape the mixture into 4 oval patties, approximately 3/4 inch thick.
  3. Heat a 12-inch cast iron skillet over medium-high heat until a drop of water sizzles instantly.
  4. Add patties and sear for 3–4 minutes per side until a deep mahogany-colored crust forms. Remove patties to a plate; they should remain slightly undercooked in the center.
  5. In the same skillet, keeping the beef drippings, add the unsalted butter.
  6. Add sliced cremini mushrooms and diced onions. Sauté for 5–6 minutes until mushrooms are browned and onions are translucent.
  7. Sprinkle all-purpose flour over the vegetables and stir constantly to create a roux, ensuring the flour is cooked through.
  8. Gradually whisk in beef broth and the remaining 1 teaspoon of Worcestershire sauce, scraping the bottom of the pan to incorporate the fond.
  9. Return the patties to the skillet and simmer in the gravy until the sauce thickens and the beef is cooked through.
  10. Garnish with chopped fresh parsley before serving.