Ingredients
The Patties:
1 lb ground beef (80/20 or 90/10)
1/4 cup breadcrumbs (Panko works best)
1 egg, beaten
1 tbsp Worcestershire sauce
1 tsp garlic powder
Salt & Pepper to taste
The Mushroom Gravy:
8 oz sliced mushrooms (Cremini or White Button)
1 small onion, diced
2 cups beef broth
2 tbsp butter
2 tbsp all-purpose flour
1 tsp fresh parsley (for garnish)
Instructions
Form the Patties: In a bowl, mix beef, breadcrumbs, egg, Worcestershire, and seasonings. Shape into 4 oval patties about 3/4 inch thick.
Sear: Heat a large skillet over medium-high heat with a drizzle of oil. Brown the patties for 3 minutes per side. They don’t need to be cooked through yet. Remove and set aside.
Sauté Veggies: In the same skillet, melt the butter. Add mushrooms and onions. Sauté until the onions are soft and the mushrooms are golden brown.
Make the Gravy: Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste. Slowly pour in the beef broth while whisking or stirring constantly to prevent lumps.
Simmer: Place the patties back into the gravy. Lower the heat to medium-low and simmer for 8–10 minutes until the gravy has thickened and the meat is cooked through.
Finish: Garnish with fresh parsley and serve.
Pro Tips for Success
The Crust: Don’t crowd the pan when searing the patties. A good brown crust on the meat adds a massive amount of flavor to the final gravy.
Depth of Flavor: For a richer, darker gravy (like the one in your photo), add a teaspoon of Dijon mustard or a splash of red wine to the broth.
Serving Suggestions: This is best served over mashed potatoes, egg noodles, or steamed rice to soak up all that extra gravy.
Would you like me to find a specific Pork Chop version of this recipe instead, or perhaps a side dish to pair with it?
