Ingredients:
- 1.5 lbs (680g) ground beef (80/20 blend recommended)
- 1/2 cup (60g) finely chopped yellow onion
- 1/4 cup (30g) breadcrumbs (plain or seasoned)
- 1 large egg, lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil, for searing
- 2 tablespoons unsalted butter
- 8 oz (225g) cremini mushrooms, sliced
- 1/2 cup (60g) finely chopped yellow onion
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups (475ml) beef broth
- 1/4 cup (60ml) dry red wine (optional)
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 tablespoon chopped fresh parsley, for garnish
Instructions:
- In a large bowl, gently combine ground beef, onion, breadcrumbs, egg, Worcestershire sauce, thyme, garlic powder, pepper, and salt. Be careful not to overmix.
- Divide the mixture into 4 equal portions. Gently shape each portion into an oval patty, about ¾ inch thick. Chill for 15 minutes for ease of searing later.
- Heat vegetable oil in the large skillet over medium-high heat. Sear the patties for 3-4 minutes per side, until deeply browned. Remove patties from the skillet and set aside.
- Add butter to the same skillet. Sauté sliced mushrooms and onion until softened and golden brown, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the mushrooms and onions. Cook, stirring constantly, for 1 minute to form a roux.
- Gradually whisk in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pan. Add soy sauce and Dijon mustard. Bring to a simmer.
- Gently nestle the seared patties into the gravy. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the patties are cooked through and the gravy has thickened. Aim for an internal temperature of 160°F (71°C).
- Garnish with fresh parsley and serve immediately.