Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/3 cup Panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1 tbsp Worcestershire sauce
  • 1 tsp yellow mustard
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper, freshly cracked
  • 1 large yellow onion, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups beef broth, low sodium
  • 1 tsp Worcestershire sauce (for gravy)
  • Salt and pepper to taste

Instructions:

  1. In a large mixing bowl, combine the Panko breadcrumbs, egg, Worcestershire sauce, mustard, onion powder, garlic powder, salt, and pepper to create a paste.
  2. Gently fold in the ground beef. Mix just until combined to avoid overworking the meat. Shape into 4 oval-shaped patties, approximately 2 cm thick.
  3. Heat a large skillet over medium-high heat. Add the patties and sear for 4-5 minutes per side until a dark mahogany crust forms. Remove patties to a plate, leaving the rendered fat in the pan.
  4. Reduce heat to medium. Add the sliced onions and mushrooms to the skillet. Sauté until soft and golden brown, about 8 minutes, using the moisture from the vegetables to scrape up the savory brown bits (fond) from the pan.
  5. Stir in the butter until melted, then whisk in the flour. Cook for 2 minutes to remove the raw flour taste.
  6. Slowly whisk in the beef broth and remaining Worcestershire sauce.
  7. Return the patties to the pan. Simmer for 5-7 minutes or until the gravy has thickened and the steaks are cooked through. Season with salt and pepper to taste.