Ingredients:

  • 1.5 lbs (680g) ground beef (80/20 blend recommended for flavor)
  • 1 medium onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) breadcrumbs (panko or regular)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil (for searing)
  • 2 tablespoons unsalted butter
  • 8 oz (225g) cremini mushrooms, sliced
  • 1 small shallot, finely chopped (about 1/4 cup / 30g)
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup (240ml) beef broth (low sodium)
  • 1/2 cup (120ml) dry red wine (such as Merlot or Cabernet Sauvignon - optional, but adds depth)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/4 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

  1. Combine ground beef, onion, garlic, egg, breadcrumbs, Worcestershire sauce, Dijon mustard, thyme, paprika, salt, and pepper in a large bowl. Gently mix until just combined. Form into 4 oval-shaped patties.
  2. 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. They don't need to be fully cooked at this point.
  3. Add butter to the same skillet. Sauté mushrooms and shallot until softened and lightly browned. Add garlic and cook for another minute until fragrant.
  4. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly, to form a roux.
  5. Gradually whisk in beef broth and red wine (if using), scraping up any browned bits from the bottom of the skillet. Add Worcestershire sauce and thyme. Bring to a simmer.
  6. Return the seared patties to the skillet with the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the patties are cooked through and the gravy has thickened. The internal temperature should reach 160°F (71°C).
  7. Garnish with fresh parsley and serve hot.