Ingredients:

  • 1 ½ lbs (680g) ground beef (80/20 blend recommended)
  • ½ cup (50g) breadcrumbs, plain
  • 1 large egg, lightly beaten (about 50g)
  • ¼ cup (60ml) milk
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) garlic powder
  • ½ teaspoon (2.5ml) onion powder
  • ½ teaspoon (2.5ml) smoked paprika
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) vegetable oil, for searing
  • 2 tablespoons (30g) unsalted butter
  • 1 medium yellow onion, finely chopped (about 150g)
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons (15g) all-purpose flour
  • 2 cups (475ml) beef broth
  • 1 tablespoon (15ml) soy sauce (low sodium)
  • 1 teaspoon (5ml) Worcestershire sauce
  • ¼ teaspoon (1.25ml) dried thyme
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) heavy cream (optional, for extra richness)
  • 1 tablespoons Fresh Parsely for garnish (optional)

Instructions:

  1. Combine ground beef, breadcrumbs, egg, milk, Worcestershire sauce, mustard, garlic powder, onion powder, paprika, salt, and pepper in a large bowl. Gently mix until just combined.
  2. Divide the mixture into 4 equal portions and shape each into an oval patty about ¾ inch thick. Rest in refrigerator for 15 minutes.
  3. Heat vegetable oil in a large skillet over medium-high heat. Sear the patties for 3-4 minutes per side, until nicely browned. Remove patties from the skillet and set aside. The inside should be slightly undercooked at this point.
  4. Add butter to the skillet. Once melted, add the onion and sauté until softened and translucent, about 5 minutes. Add the sliced mushrooms and cook until softened and lightly browned, about 7-8 minutes. Stir in the minced garlic and cook for 1 minute more.
  5. Sprinkle flour over the mushroom mixture and cook, stirring constantly, for 1 minute to form a roux. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Add soy sauce, Worcestershire sauce, and thyme. Bring to a simmer.
  6. Return the seared patties to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the patties are cooked through and the gravy has thickened to your liking. Aim for an internal temperature of 160°F (71°C) for the beef.
  7. Stir in heavy cream (if using). Season gravy with salt and pepper to taste. Garnish with fresh parsley. Serve immediately.