Ingredients:

  • 1.5 lbs (680g) ground beef (80/20 blend preferred)
  • 1/2 cup (50g) breadcrumbs (panko or regular), plus more if needed
  • 1/4 cup (60ml) milk
  • 1 large egg, lightly beaten
  • 1 small onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt, plus more to taste
  • 2 tablespoons vegetable oil, for searing
  • 2 tablespoons butter
  • 8 oz (225g) cremini mushrooms, sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups (475ml) beef broth
  • 1/4 cup (60ml) red wine (optional, but adds depth)
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh parsley, for garnish (optional)

Instructions:

  1. Combine all steak ingredients in a large bowl. Gently mix until just combined; do not overmix.
  2. Divide the mixture into 4 equal portions. Shape each portion into an oval patty, about 3/4 inch thick. Let patties rest for 15 minutes in the fridge.
  3. Heat vegetable oil in a large skillet over medium-high heat. Sear patties for 3-4 minutes per side, until browned. Do not cook through at this stage; just focus on the browning. Remove patties from skillet and set aside.
  4. Melt butter in the same skillet. Sauté onions and mushrooms until softened and lightly browned. Add garlic and cook for another minute until fragrant.
  5. Sprinkle flour over the mushroom mixture and cook for 1-2 minutes, stirring constantly, until it forms a light golden brown roux.
  6. Gradually whisk in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pan. Stir in soy sauce, Worcestershire sauce, and thyme.
  7. Bring the gravy to a simmer, then reduce heat and cook for 10-15 minutes, or until slightly thickened. Season with salt and pepper to taste.
  8. Return the seared patties to the skillet with the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the patties are cooked through and the gravy has thickened to your desired consistency. Ensure internal temperature reaches 160°F.
  9. Garnish with fresh parsley, if desired. Serve hot with your favorite sides.