Ingredients
For the Patties:
1 1/2 pounds ground beef
1 egg
1/4 cup minced onion
1/4 cup breadcrumbs
1 crushed garlic clove
1/2 teaspoon salt
1/4 teaspoon pepper
For the Gravy:
1 small sliced onion
6 ounces sliced mushrooms
1 1/2 cups beef broth
1 brown gravy mix packet
1 tablespoon ketchup (optional)
1 tablespoon Dijon mustard (optional)
2 tablespoons cornstarch
Instructions
Start by preheating your oven to 375°F (190°C). In a large bowl, combine the ground beef, egg, minced onion, breadcrumbs, crushed garlic, salt, and pepper.
Mix everything together gently until evenly combined. Once mixed, form the mixture into patties, about 4-6 depending on your preference for size.
Heat a large skillet over medium-high heat and cook the patties for about 3-4 minutes per side, or until they are browned. Once cooked, transfer the patties to a plate and set them aside.
In the same skillet, add the sliced onions and mushrooms, cooking for 5-6 minutes until they soften and begin to brown.
Next, add the beef broth to the skillet, scraping any brown bits off the bottom of the pan for extra flavor.
Stir in the brown gravy mix and bring the mixture to a simmer. If you’re using, add the ketchup and Dijon mustard at this point. Let the gravy cook for 2-3 minutes until it thickens slightly.
In a small bowl, dissolve the cornstarch in a little bit of water to create a slurry. Slowly pour the slurry into.
the gravy mixture while stirring constantly to avoid lumps. Continue to cook for another minute until the gravy reaches your desired thickness.
Return the beef patties to the skillet, making sure they are submerged in the gravy. Reduce the heat to low.
cover, and simmer for another 10-15 minutes. This will allow the patties to soak up the delicious gravy flavor.
Once done, remove from heat and serve immediately, perhaps with mashed potatoes or rice to soak up the savory sauce. Garnish with chopped parsley if desired for a pop of color.
How to Make
Start by preparing the meat mixture, ensuring that all ingredients are mixed thoroughly but not overworked. This will keep the patties tender. When cooking the patties.
be careful not to overcrowd the pan, as this will make it harder to get a nice sear. Allow the patties to brown properly before flipping them to ensure a crispy exterior.
For the gravy, simmering the broth with the mushrooms and onions gives it a depth of flavor that’s hard to beat.
If you’re looking for a smoother gravy, you can blend the onions and mushrooms into the broth once softened, or simply use an immersion blender right in the skillet.
When adding the cornstarch slurry, do so gradually and continue stirring to avoid clumping.
The gravy should thicken quickly, and you can adjust the consistency by adding a little extra broth if it gets too thick.