Ingredients

• STEAK
• 1/3 cup breadcrumbs
• 1 egg
• 1 small yellow onion grated
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 lb. lean ground beef such as 90/10
• 1 tablespoon extra-virgin olive oil
• GRAVY
• 2 tablespoons butter
• 8 oz. sliced mushrooms
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• Salt & Pepper to taste

Directions

• In a large bowl, mix together the grated onion (and its juices), the breadcrumbs (1/3 cup), the egg, the kosher salt (1 teaspoon), and the black pepper (1/2 teaspoon) until well combined.
• Add the ground beef to the bowl and mix to combine with the breadcrumb and onion mixture. I recommend using your hands for this.
• Divide the beef mixture evenly into four. Form 4 oval shaped patties with your hands about 3/4ths of an inch thick.
• Heat a large skillet over high heat. Only after it’s searing hot (after about 2 minutes), add the olive oil (1 tablespoon) to the pan and swirl to coat.
• Add the patties to the hot pan and cook for 2 minutes on each side- they should a have nice brown color. To get the best color, don’t move them until the two minutes are up.
• Remove the patties to a plate.
• Add the butter (2 tablespoons) to the skillet, then add the sliced mushrooms after it’s melted.
• Cook the mushrooms for 2 minutes, until golden. Then, sprinkle the flour (2 tablespoons) over the mushrooms. Stir the mushrooms, coating each of them in the flour, and continue to cook for 1 more minute.
• Add the beef broth (2 cups), stirring constantly to incorporate the flour, and bring it to a simmer.
• Add the steak patties back into the gravy mixture and simmer, uncovered, for 5 more minutes, or until they’re fully cooked and the gravy has thickened.

Notes

• If using 16 oz of Mushrooms, use 4 tbsp of butter.
• Use a cornstarch slurry if gravy is too thin.
• 2 tbsp of CS with enough cold water to dissolve. Stir it into gravy before adding steak patties back in.

Photos