Ingredients:

  • 1 ½ lbs (680g) ground beef (80/20 blend recommended)
  • ½ cup (60g) breadcrumbs (panko preferred)
  • ¼ cup (30g) finely chopped onion
  • 1 large egg, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 medium onion, thinly sliced
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups (475ml) beef broth (low sodium)
  • ¼ cup (60ml) dry red wine (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • Salt to taste
  • 1 tablespoon chopped fresh parsley (optional)

Instructions:

  1. In a large bowl, gently combine ground beef, breadcrumbs, onion, egg, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, thyme, salt, and pepper. Mix until just combined.
  2. Divide the mixture into 4 equal portions and shape each into an oval patty, about ¾ inch thick.
  3. Heat vegetable oil in a large skillet over medium-high heat. Sear the patties for 3-4 minutes per side, until browned but not fully cooked through. Remove from skillet and set aside.
  4. Add butter to the skillet. Sauté the onion until softened and translucent. Add the mushrooms and cook until browned and tender. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute to create a roux. Gradually whisk in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pan.
  6. Add Worcestershire sauce, Dijon mustard, thyme, and pepper to the gravy. Bring to a simmer and cook, stirring occasionally, until thickened (about 5-7 minutes).
  7. Return the seared patties to the skillet and nestle them in the gravy. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the patties are cooked through (internal temperature reaches 160°F/71°C).
  8. Garnish with fresh parsley (if using) and serve hot over mashed potatoes, rice, or noodles.