Ingredients:

  • 1.5 lbs ground beef (80/20 blend)
  • 1/2 cup Panko or plain breadcrumbs
  • 1 large egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 8 oz baby bella mushrooms, sliced
  • 1 small yellow onion, finely diced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups beef broth (low sodium)
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • Fresh parsley for garnish

Instructions:

  1. In a large bowl, combine the ground beef, breadcrumbs, egg, 1 tablespoon Worcestershire sauce, garlic powder, salt, and pepper. Gently mix with your hands until just combined—do not overwork the meat.
  2. Divide the mixture into 5 equal portions and shape into oval patties approximately 3/4 inch thick.
  3. Heat a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat with a drizzle of oil. Once shimmering, sear the patties for 3–4 minutes per side without moving them until a deep mahogany-colored crust forms. Remove patties and set aside on a plate.
  4. In the same pan, melt the butter into the remaining beef drippings. Add the diced onions and mushrooms, sautéing until the mushrooms are browned and the onions are translucent.
  5. Sprinkle in the flour and stir for 1–2 minutes to cook out the raw taste.
  6. Slowly whisk in the beef broth, remaining 1 tablespoon Worcestershire sauce, and soy sauce.
  7. Once the gravy begins to thicken and bubble, nestle the seared patties back into the sauce and simmer for a few minutes until the meat is cooked through and tender.
  8. Garnish with fresh parsley before serving.