Instructions
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Form the Patties: In a bowl, combine the ground beef, breadcrumbs, egg, and seasonings. Mix gently—don’t overwork the meat or it will become tough. Shape the mixture into 4 oval-shaped patties.
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Sear: Heat a large skillet over medium-high heat with a touch of oil. Sear the patties until they are well-browned on both sides (they don’t need to be cooked through yet). Remove the patties from the pan and set aside.
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Sauté the Mushrooms: In the same skillet (don’t wipe away those browned bits!), melt the butter. Add the sliced mushrooms and cook until they release their moisture and begin to brown.
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Create the Roux: Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook out the raw flour taste.
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Build the Gravy: Gradually whisk in the beef broth and Worcestershire sauce. Bring the mixture to a simmer until it thickens.
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The Creamy Finish: Stir in the heavy cream. Once the sauce is smooth and luxurious, nestle the patties back into the pan. Cover and simmer for 5–8 minutes, or until the patties are cooked through and have soaked up the flavors of the gravy.
Pro-Tips for Success
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Don’t Rush the Mushrooms: To get the best flavor, let your mushrooms brown deeply. This adds a “meaty” depth that makes the gravy feel much richer.
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Deglaze the Pan: After searing your patties, the bits of browned beef left on the bottom of the pan are liquid gold. When you add the broth later, make sure to scrape the pan with a wooden spoon to incorporate those flavorful bits into your gravy.
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The Perfect Pairing: This dish is made for serving over creamy mashed potatoes, which act as the perfect sponge for the extra gravy. Alternatively, serve it over buttered egg noodles or with a side of crusty bread to ensure not a drop of the sauce goes to waste.
A Note on Storage: This dish reheats beautifully. If the gravy thickens too much in the fridge, simply add a splash of beef broth or water when reheating on the stove, and it will return to its original, silky consistency.
Are you planning to serve this for a family dinner, or are you looking for other budget-friendly “diner-style” classics to add to your rotation?
