Ingredients:

  • 1 lb (450g) Lean Ground Beef (85/15)
  • 1/2 cup (50g) Plain Breadcrumbs
  • 1/4 cup (60ml) Whole Milk
  • 1 Large Egg, lightly beaten
  • 1 tbsp (15ml) Worcestershire Sauce
  • 1 tsp (5g) Onion Powder
  • 1/2 tsp (2.5g) Garlic Powder
  • 1/2 tsp (3g) Sea Salt
  • 1/4 tsp (1g) Cracked Black Pepper
  • 1 tbsp (15ml) Vegetable Oil
  • 2 tbsp (28g) Unsalted Butter
  • 8 oz (225g) Cremini Mushrooms, sliced thin
  • 1 small Yellow Onion, thinly sliced into half-moons
  • 2 tbsp (16g) All-Purpose Flour
  • 2 cups (475ml) Beef Stock
  • 1 tsp (5ml) Dijon Mustard
  • 1 sprig Fresh Thyme

Instructions:

  1. In a large mixing bowl, combine breadcrumbs and milk; let sit for 2 minutes to form a panade. Add the egg, onion powder, garlic powder, salt, pepper, and Worcestershire sauce. Gently fold in the ground beef until just combined, being careful not to over-mix. Form into 4 oval patties, roughly 2 cm thick.
  2. Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat. Add patties and sear for 4-5 minutes per side until a deep mahogany crust forms. Remove patties from the pan and set aside (they will finish cooking in the gravy).
  3. In the same pan, melt the butter. Add the sliced mushrooms and onions. Sauté until the onions are translucent and the mushrooms have browned and released their moisture.
  4. Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste. Gradually whisk in the beef stock, Dijon mustard, and thyme. Simmer until the gravy begins to thicken.
  5. Return the beef patties to the skillet. Reduce heat to medium-low and simmer for 10 minutes, spooning the gravy over the meat, until the patties are cooked through and the gravy is glossy and thick.