Juicy beef mushrooms gravy (Printer-Friendly)

Savory beef patties with mushrooms and onions in a rich, flavorful gravy for satisfying meals.

# What You’ll Need:

→ Beef Patties

01 - 1 lb ground beef (85/15 or 90/10 meat to fat ratio)
02 - 1/2 cup panko breadcrumbs
03 - 1 large egg
04 - 1/4 cup onion, finely chopped
05 - 1 tbsp Worcestershire sauce
06 - 1 tsp Dijon mustard
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper

→ Gravy

09 - 1 tbsp unsalted butter
10 - 1 cup yellow onion, sliced
11 - 1 cup mushrooms, sliced
12 - 1 tbsp all-purpose flour
13 - 1 cup beef stock
14 - 1 tbsp tomato paste
15 - 1/2 tsp Worcestershire sauce
16 - 1 clove garlic, pressed
17 - 1 tsp Dijon mustard
18 - 1/4 tsp dried thyme
19 - Salt and black pepper to taste

→ Cooking Oil

20 - 1 tbsp vegetable oil

# Steps to Follow:

01 - In a medium bowl, combine ground beef, breadcrumbs, egg, finely chopped onion, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix thoroughly until well combined.
02 - Divide the mixture into 6 equal portions and shape each into a patty approximately 3 inches in diameter. Set aside on a parchment-lined board.
03 - Heat vegetable oil in a large skillet over medium heat. Add patties and cook for about 5 minutes per side until browned and cooked through. Remove patties and set aside.
04 - In the same skillet, melt butter and sauté sliced onions until soft and golden, about 5 minutes. Add mushrooms and cook until tender, approximately 3 minutes.
05 - Sprinkle flour over the onions and mushrooms; stir continuously for 1 minute to cook the flour.
06 - Whisk together beef stock, tomato paste, Worcestershire sauce, pressed garlic, Dijon mustard, thyme, salt, and pepper in a small bowl. Gradually pour into the skillet, stirring constantly to prevent lumps. Bring to a gentle simmer.
07 - Return beef patties to the skillet. Cover and reduce heat to medium-low. Simmer for 15 minutes, flipping patties halfway through cooking to ensure even heating.

# Helpful Hints:

01 - Check doneness by cutting into the thickest patty to ensure it is cooked through.
02 - Allow meat and gravy to cool before refrigerating in an airtight container for up to 4 days.
03 - Reheat gently in a skillet covered with a lid or in short bursts in the microwave to avoid toughening the meat.

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