Ingredients:

  • 1 ½ lbs (680g) ground beef (80/20 blend is ideal)
  • ½ cup (50g) breadcrumbs (panko preferred, but regular works)
  • ¼ cup (60ml) milk (any kind)
  • 1 large egg, lightly beaten (about 50g)
  • ¼ cup (30g) finely chopped onion
  • 2 cloves garlic, minced (about 6g)
  • 1 tablespoon Worcestershire sauce (15ml)
  • 1 teaspoon Dijon mustard (5g)
  • 1 teaspoon dried thyme (2g)
  • ½ teaspoon smoked paprika (1g)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) vegetable oil, for searing
  • 2 tablespoons (30g) unsalted butter
  • 8 oz (225g) cremini mushrooms, sliced
  • 1 medium onion, sliced (about 150g)
  • 2 cloves garlic, minced (about 6g)
  • 2 tablespoons (15g) all-purpose flour
  • 2 cups (475ml) beef broth
  • 1 cup (240ml) dry red wine (e.g., Merlot or Cabernet Sauvignon, optional)
  • 1 tablespoon soy sauce (15ml)
  • 1 teaspoon Worcestershire sauce (5g)
  • ½ teaspoon dried thyme (1g)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish (optional)

Instructions:

  1. In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, Dijon mustard, thyme, paprika, salt, and pepper. Gently mix until just combined – avoid overmixing.
  2. Divide the mixture into four equal portions. Gently form each portion into an oval-shaped patty, about ¾ inch thick. Indent the center slightly with your thumb to prevent puffing up during cooking. Cover and refrigerate for at least 15 minutes (or up to 30) to help them hold their shape.
  3. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the patties for 3-4 minutes per side, until nicely browned. Don't overcrowd the pan; work in batches if necessary. Remove the steaks from the skillet and set aside. Note: The steaks won't be cooked through at this stage.
  4. Add butter to the skillet. Add sliced mushrooms and onion and sauté over medium heat until softened and lightly browned, about 8-10 minutes. Add garlic and cook for another minute until fragrant.
  5. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Slowly whisk in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pan. Add soy sauce, Worcestershire sauce, and thyme. Bring to a simmer.
  6. Return the seared steaks to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the steaks are cooked through and the gravy has thickened to your desired consistency. The internal temperature of the steaks should reach 160°F (71°C).
  7. Season the gravy with salt and pepper to taste. Garnish with chopped fresh parsley, if desired. Serve hot.