Ingredients:

  • 1.5 lb 85/15 lean ground beef
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 packet onion soup mix (approx. 1 oz)
  • 1 tbsp plus 1 tsp Worcestershire sauce, divided
  • 1 tsp Dijon mustard
  • 0.5 tsp black pepper
  • 8 oz Cremini mushrooms, sliced
  • 1 large yellow onion, thinly sliced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tbsp vegetable oil

Instructions:

  1. In a large mixing bowl, combine 1/2 cup Panko breadcrumbs and 1/4 cup whole milk. Let sit for 2 minutes to form a panade paste.
  2. Add the ground beef, egg, minced garlic, onion soup mix, 1 tablespoon Worcestershire sauce, Dijon mustard, and black pepper to the bowl. Gently combine by hand, being careful not to overwork the meat.
  3. Shape the mixture into 4 large oval patties.
  4. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the patties and sear for 4-5 minutes per side until a deep brown crust forms. Remove patties from the pan and set aside (they will finish cooking in the gravy).
  5. In the same skillet, melt 3 tablespoons of butter. Add the sliced mushrooms and onions. Sauté for 8-10 minutes until the onions are soft and golden brown.
  6. Sprinkle 3 tablespoons of flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste. Slowly whisk in the beef broth and remaining 1 teaspoon of Worcestershire sauce.
  7. Bring the gravy to a gentle simmer. Place the beef patties (and any juices from the plate) back into the skillet. Spoon some of the gravy over the top. Simmer for 5-7 minutes until the gravy has thickened and the meat is cooked through.