Ingredients
- 2 lb ground beef (85–90% lean)
- 1 large egg
- ½ cup breadcrumbs or crushed saltines
- ¼ cup very finely minced onion
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp unsalted butter (divided)
- 1 tbsp oil (divided)
- 8 oz mushrooms, thinly sliced (optional)
- ½ cup thinly sliced onion
- 2 tbsp all-purpose flour (see GF note)
- 2 cups low-sodium beef broth (warm)
- 1 tbsp ketchup or 2 tsp tomato paste
- 1 tsp Worcestershire sauce
- ½ tsp soy sauce (optional, umami)
- Salt & pepper to taste
- 1 tbsp chopped parsley (to finish)
Equipment
- Large skillet
- mixing bowl
- whisk
- oven (optional method)
Method
- Mix & shape: In a bowl, combine patty ingredients gently. Form 5–6 oval patties about ½–¾ inch thick.
- Sear: Heat 1 tbsp oil + 1 tbsp butter in a large skillet over medium-high. Sear patties 3–4 minutes per side until well browned; transfer to a plate (they’ll finish in gravy).
- Gravy base: Add remaining butter. Sauté mushrooms and onion with a pinch of salt 4–5 minutes. Sprinkle flour; cook 1 minute, stirring.
- Build gravy: Whisk in warm broth, ketchup, Worcestershire, and soy. Simmer 2–3 minutes until slightly thickened.
- Finish: Return patties to skillet, spooning gravy over. Cover and simmer on medium-low 6–8 minutes until patties reach 160°F. Season gravy to taste and sprinkle parsley.
- Oven method: Heat oven to 400°F. Place shaped patties on a parchment-lined sheet; bake 12–14 minutes (just under-done). Meanwhile, make gravy on the stove (Steps 3–4). Transfer patties to skillet and simmer 3–5 minutes to finish to 160°F.
Nutrition
Calories: 410kcalCarbohydrates: 14gProtein: 27gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 115mgSodium: 780mgPotassium: 480mgFiber: 1gSugar: 2gVitamin A: 350IUVitamin C: 3mgCalcium: 60mgIron: 3mg
Notes
Gluten-free: Use GF crumbs; thicken with 2 tsp cornstarch mixed with 2 tbsp cold water (stir into simmering broth).
Dairy-free: Use oil instead of butter.
Make-ahead: Shape patties up to 24 hrs ahead; store covered in fridge.
Serving ideas: Mashed potatoes, buttered noodles, or rice + green beans.
Food safety: Cook ground beef to 160°F and reheat leftovers to 165°F.
Dairy-free: Use oil instead of butter.
Make-ahead: Shape patties up to 24 hrs ahead; store covered in fridge.
Serving ideas: Mashed potatoes, buttered noodles, or rice + green beans.
Food safety: Cook ground beef to 160°F and reheat leftovers to 165°F.
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