Ingredients

The following ingredients have 7 Servings
  • 3 TB olive oil
  • 1 medium onion (chopped)
  • 7 cloves garlic (minced)
  • 1.5 pounds lean ground beef (I use 90% lean)
  • 1/2 cup seasoned breadcrumbs
  • 1 large egg (beaten)
  • 3 tsp dijon mustard
  • 2 TB ketchup
  • 1 tsp kosher salt
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp freshly ground black pepper
  • 2 TB salted butter
  • 3 TB all purpose flour
  • 3 cups good quality regular strength beef broth
  • 1 TB dijon mustard
  • 1 TB Worcestershire sauce
  • 1 tsp sugar
  • 10 oz sliced mushrooms
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Instruction

  • Heat Oil:  In a heavy large skillet, heat 2 TB olive oil over medium high heat. Add onions and stir 2-3 minutes. Add garlic and stir 1 minute. Reserve half of this mixture for later. 
  • Make Patties: Add the other half of the garlic/onion mixture to a large bowl with ground beef. Add breadcrumbs, beaten egg, mustard, ketchup, salt, Worcestershire sauce, and pepper to the bowl. Stir to combine mixture well. Form beef mixture into 7 even sized patties, about 1/2" thick each.
  • Cook: In heavy large skillet, add another TB of oil and heat over medium high heat. Cook beef patties 3 minutes per side or until nicely browned on both sides and fully cooked through -- do this in 2 batches, adding olive oil as needed
  • Make Gravy: While patties are cooking, make the gravy: In a separate saucepan, add the butter over medium high heat. Add flour to melted butter and whisk until mixture is a thick roux. Add broth, mustard, Worcestershire, and sugar to the saucepan; constantly whisk until mixture is smooth. Bring to a boil and let sauce boil about 5 minutes or until thickened. Add reserved onion/garlic mixture from earlier, plus mushrooms, stirring to combine well. Add salt and pepper to taste, if needed.
  • Serve: Pour finished gravy over beef patties in original skillet and heat just to warm through. Serve immediately.