Step by step

Method

4 steps

1. 1

   Mix 1 lb ground beef with ⅓ cup breadcrumbs, 1 egg, 1 tablespoon ketchup, 1 teaspoon Worcestershire, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon pepper until just combined — don't overwork or the patties turn tough. Form 4 oval patties about ¾-inch thick.

2. 2

   Heat 2 tablespoons oil in a wide skillet over medium-high. Sear the patties 3–4 minutes per side until deeply browned (they'll finish in the gravy). Set aside — leave the browned bits in the pan.

3. 3

   In the same skillet, sauté 8 oz sliced mushrooms and 1 sliced onion until soft and golden, 6–8 minutes. Sprinkle in 2 tablespoons flour and cook 1 minute, stirring. Whisk in 2 cups beef broth and 1 teaspoon Dijon until smooth; simmer 2–3 minutes until the gravy lightly coats a spoon.

4. 4

   Return the patties and any juices. Cover and simmer gently 10–12 minutes until the beef is cooked through (160°F) and the gravy is savory and thick. Spoon gravy over and serve with mashed potatoes. You want juicy beef patties in a savory mushroom gravy — not dry dense hockey pucks or thin watery broth.