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Instructions:
- Form the patties: In a large mixing bowl, combine the ground beef, chopped onion, egg, breadcrumbs, garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix gently until just combined. Shape into 4–6 oval patties.
- Sear the steaks: Heat a large skillet over medium-high heat and add a splash of oil if needed. Cook the patties until well browned on both sides and cooked through (about 4–5 minutes per side). Transfer to a plate and keep warm.
- Make the gravy: In the same skillet, melt the butter. Add sliced onions and mushrooms. Sauté for 7–8 minutes until softened and slightly caramelized.
- Thicken the sauce: Sprinkle in the flour and stir constantly for 1 minute to form a roux. Gradually whisk in the beef broth and Worcestershire sauce, stirring until smooth. Simmer for 5–7 minutes, or until the gravy thickens.
- Return the steaks: Nestle the cooked patties back into the gravy. Spoon sauce over the tops, reduce heat to low, and simmer gently for 10 minutes to blend the flavors.
- Finish and serve: For added flair, stir in a spoonful of sour cream or sprinkle with fresh herbs before serving. Pair with mashed potatoes, rice, or egg noodles.
Variations:
- Cheddar Twist: Mix shredded cheddar into the patties for a cheeseburger-inspired version.
- Spicy Kick: Add 1/2 tsp smoked paprika or a pinch of cayenne for heat.
- Turkey Version: Substitute ground turkey and chicken broth for a lighter alternative.
- Grain-Free: Use almond flour or crushed pork rinds in place of breadcrumbs for a low-carb option.
Tips:
- Don’t Overmix: Handle the beef mixture gently to avoid dense patties.
- Deglaze for Flavor: Add a splash of red wine or balsamic vinegar to the pan after removing the patties to lift flavorful browned bits before making the gravy.
- Batch-Friendly: This dish freezes well. Cool completely and store in airtight containers with gravy for easy reheating.
- Perfect Pairings: Serve with roasted green beans, glazed carrots, or a crisp side salad to round out the plate.
