Ingredients:

  • 1.5 lbs 80/20 ground beef
  • 0.5 cup plain breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, lightly beaten
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 large yellow onion, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 2 cups low sodium beef broth
  • 3 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • 1 tbsp vegetable oil

Instructions:

  1. In a large mixing bowl, whisk together the milk, egg, breadcrumbs, garlic powder, onion powder, salt, and pepper to form a paste (panade). Gently fold in the ground beef until just combined.
  2. Divide the mixture into 4 equal portions and shape into oval 'steaks' about 3/4 inch thick. Press a shallow dimple into the center of each patty to prevent doming during cooking.
  3. Heat oil in a large cast iron skillet over medium-high heat. Once shimmering, add the patties and sear for 4–5 minutes per side until a dark mahogany crust forms. Remove patties from the pan and set aside.
  4. Reduce heat to medium. Add butter to the same skillet. Sauté the sliced onions and mushrooms until softened and the onions are caramelized (about 5-7 minutes).
  5. Sprinkle flour over the vegetables and stir for 1 minute to cook out the raw flour taste. Gradually whisk in the beef broth and Worcestershire sauce, scraping the bottom of the pan to release the brown bits (fond).
  6. Simmer the gravy until thickened. Return the patties to the skillet, spooning the gravy over them, and cook for another 2-3 minutes until heated through.