Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 0.5 cup Panko breadcrumbs
  • 1 large egg
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 8 oz baby bella mushrooms, sliced
  • 1 medium yellow onion, sliced
  • 2 cups low-sodium beef broth
  • 2 tbsp all-purpose flour
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Mix the beef. Combine 1 lb lean ground beef, 0.5 cup Panko, 1 large egg, 1 tbsp Worcestershire, garlic powder, onion powder, salt, and pepper in a bowl. Note: Don't overwork the meat or it will become tough.
  2. Shape the patties. Divide the mixture into 4 oval shaped patties, about 3/4 inch thick. Press a small dimple in the center with your thumb to prevent them from puffing up.
  3. Sear the meat. Heat 1 tbsp olive oil in a skillet over medium high heat. Add patties and cook for 4-5 minutes per side until a dark brown crust forms.
  4. Remove and rest. Take the patties out of the pan and set them on a plate. They don't need to be cooked through yet; they’ll finish in the sauce.
  5. Sauté the aromatics. In the same pan, add the 8 oz baby bella mushrooms and sliced onion. Cook for 5-7 minutes until the onions are translucent and mushrooms are golden.
  6. Add the flour. Sprinkle 2 tbsp flour over the vegetables. Stir constantly for 1 minute until the raw flour smell disappears.
  7. Whisk in liquids. Slowly pour in 2 cups beef broth while whisking. Add 1 tsp Dijon mustard and any accumulated juices from the resting beef.
  8. Simmer the sauce. Let the liquid bubble for 3-5 minutes until it thickens enough to coat a spoon.
  9. Finish the dish. Place the patties back into the gravy. Simmer for another 2-3 minutes until the beef reaches 160°F internally.
  10. Garnish and serve. Sprinkle with 1 tbsp fresh parsley and serve immediately while hot.