📝 About This Recipe
A refined take on an American comfort classic, this dish elevates the humble ground beef patty into a gourmet masterpiece. Each steak is infused with savory aromatics and pan-seared to develop a deep crust, then smothered in a velvety, dark gravy enriched with balsamic and Worcestershire. It’s a nostalgic, soul-warming meal that captures the essence of home-style cooking with a sophisticated, chef-driven twist.
🥗 Ingredients
The Steak Patties
- 1.5 lbs Ground Beef (80/20 lean-to-fat ratio for maximum juiciness)
- 1/2 cup Panko Breadcrumbs (helps bind and retain moisture)
- 1 Large Egg (beaten)
- 1/4 cup Yellow Onion (grated with juices)
- 2 cloves Garlic (minced into a paste)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard (adds a subtle tang)
- 1 teaspoon Kosher Salt and Black Pepper (or to taste)
The Mushroom Gravy
- 8 oz Cremini Mushrooms (sliced thin)
- 1 medium Yellow Onion (thinly sliced into half-moons)
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-Purpose Flour
- 2 cups Beef Stock (high-quality or homemade)
- 1 teaspoon Balsamic Vinegar (for depth and color)
- 1 teaspoon Fresh Thyme (leaves only, chopped)
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped for brightness)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, panko breadcrumbs, beaten egg, grated onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and pepper.
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2
Using your hands, gently mix the ingredients until just combined. Avoid overworking the meat, which can make the steaks tough.
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3
Divide the mixture into 4 equal portions and shape them into oval patties, about 3/4-inch thick. Use your thumb to make a slight indent in the center of each to prevent bulging during cooking.
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4
Heat a large cast-iron or heavy-bottomed skillet over medium-high heat with a tablespoon of oil.
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5
Place the patties in the hot skillet and sear for 3-4 minutes per side until a deep brown crust forms. The steaks do not need to be cooked through yet. Remove and set aside on a plate.
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6
In the same skillet, melt the butter. Add the sliced mushrooms and onions, scraping the bottom of the pan to release the flavorful browned bits (fond).
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7
Sauté the vegetables for 8-10 minutes until the onions are soft and golden and the mushrooms have released their moisture and browned.
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8
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
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9
Slowly whisk in the beef stock, half a cup at a time, ensuring no lumps form. Add the balsamic vinegar and fresh thyme.
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10
Bring the gravy to a gentle simmer. Once thickened slightly, slide the beef patties and any accumulated juices back into the skillet.
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11
Lower the heat to medium-low, cover, and simmer for 5-7 minutes, or until the steaks reach an internal temperature of 160°F (71°C).
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12
Taste the gravy and adjust seasoning with salt and pepper if needed. Spoon the rich sauce and mushrooms over the steaks.
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13
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
For the best texture, use a 80/20 beef blend; leaner meat will result in a dry steak. Grate the onion instead of chopping it; the juice and fine pulp blend seamlessly into the meat for superior moisture. Don't rush the mushroom and onion sauté; caramelization is the key to a dark, flavorful gravy. If the gravy becomes too thick, whisk in a splash more beef stock or water to reach your desired consistency. Allow the meat to rest in the gravy for a few minutes before serving to ensure every bite is succulent.
🍽️ Serving Suggestions
Serve over a mountain of creamy Garlic Mashed Potatoes to soak up the extra gravy. Pair with buttered egg noodles tossed with fresh parsley for a classic diner feel. Add a side of honey-glazed roasted carrots or steamed green beans for color and crunch. A crisp, dry red wine like a Cabernet Sauvignon or a stout beer pairs beautifully with the rich beef flavors. For a low-carb option, serve over cauliflower mash or sautéed spinach.