Ingredients
1 lb ground beef (80/20 lean-to-fat ratio)
1/2 cup panko breadcrumbs
1/2 medium onion
1 large egg
1 beef bouillon cube, crumbled
5 oz mushrooms, sliced thin
2 cups beef broth (low sodium)
3 tbsp all-purpose flour
2 tbsp olive oil
1 tbsp ketchup
1 tsp Worcestershire sauce (non-alcoholic)
1 tsp Dijon mustard
1 tsp minced garlic
Instructions
Place breadcrumbs in a large mixing bowl.
Grate the onion directly over the breadcrumbs to catch the juices and let soak for five minutes.
Combine ground beef, garlic, egg, ketchup, bouillon, Worcestershire sauce, and Dijon mustard into the bowl with the breadcrumb mixture.
Mix by hand for two minutes until the texture is consistent and pasty.
Divide into five equal portions and form into oval patties about 3/4 inch thick.
Heat olive oil in a skillet over medium-high heat and sear patties for 3-4 minutes per side until browned; remove from pan.
In the same pan, sauté mushrooms until softened.
Whisk flour into the pan drippings, then slowly add beef broth while whisking to create a smooth gravy.
Return patties to the skillet and simmer in the gravy for 5-8 minutes until cooked through.
Notes
Ensure you use a non-alcoholic Worcestershire sauce to maintain dietary compliance. Grating the onion is the secret to moisture-locking the meat, so do not skip this step.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Pan-searing and Simmering
- Cuisine: American