Components
▢1 ¼ kilos (570 grams) floor beef 90% lean
▢1 giant (1 giant) egg
▢¼ cup (30 grams) breadcrumbs dried not recent
▢½ cup yellow onion finely diced
▢1 teaspoon Italian seasoning
▢½ teaspoon salt
▢¼ teaspoon floor black pepper
▢1 tablespoon olive oil
For the gravy:
▢3 tablespoons butter
▢8 ounces (225 grams) mushrooms sliced (use white or cremini)
▢1 medium yellow onion thinly sliced
▢1 clove garlic minced
▢3 tablespoons all function flour
▢1 ½ cups (350 ml) beef broth will be subbed with rooster broth
▢2 teaspoons Worcestershire sauce
▢½ teaspoon salt
▢¼ teaspoon floor black pepper
▢ chopped recent parsley to garnish
Directions
In a big bowl, mix beef with the egg, breadcrumbs, onion, Italian seasoning, salt and pepper. Do NOT overwork the meat. Divide into 4-5 oval patties which are about ½ inch thick.
In a skillet, warmth olive oil over medium excessive warmth, prepare dinner for five minutes per aspect or till browned (inner temperature should attain 160°F/71°C). Take away onto a plate, cowl with foil and put aside.
In the identical skillet, soften the butter, and sauté the mushrooms and onions for 4-5 minutes or till the onion is translucent.
Add the garlic, and prepare dinner for 30 seconds.
Add the flour, and prepare dinner for 30 extra seconds whereas stirring. Add the meat broth step by step whereas whisking. Deliver the combination to a boil, and simmer for 3 minutes or till the sauce thickens and appears like a glaze.
Season with Worcestershire sauce, salt and pepper.
Return the hamburger steaks to the skillet, spoon the sauce over the steaks, and prepare dinner for five extra minutes.
Take away from warmth, garnish with parsley and serve over mashed potatoes with steamed broccoli or inexperienced beans.
