| Portions |
|---|
| 4 |
Ingredients
For the steaks:
- Olive oil
- 1 yellow onion, finely diced
- Salt & pepper
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1/3 cup breadcrumbs
- ¼ cup low sodium beef broth
- 1 egg
- 1 tablespoon ketchup
- 2 teaspoons Dijon mustard
- 454g lean ground beef
For the sauce:
- 227g sliced cremini mushroom
- Salt & pepper
- 2 tablespoons butter
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ketchup
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped parsley
Directions
- For the steaks, heat a large cast iron skillet over medium heat and add in about a teaspoon of oil and the onion. Season with salt and pepper and cook until lightly softened and golden, about 3 to 4 minutes. Add in the garlic and Worcestershire sauce and continue to cook for 30 seconds. Remove the pan from the heat and set aside to cool slightly or fully to room temperature.
- Meanwhile, in a large mixing bowl, stir together the breadcrumbs and beef broth and set aside for about 5 minutes to hydrate. Add in the egg, ketchup, and Dijon along with the cooked onion mixture and stir to combine. Add in the beef and continue to toss and mix until evenly combined.
- Divide the mixture into four equal portions and form each into an oval-shaped patty about 1cm thick. Heat the cast iron skillet over medium-high and add in a little oil. Add the patties to the skillet and cook until golden brown on both sides and cooked through to 165ºF. Remove the patties from the pan and set aside to rest while you make the gravy.
- For the gravy, add the mushrooms to the pan. Season with salt and pepper and cook, stirring occasionally, for 5 to 6 minutes or until lightly cooked down and golden. Turn the heat down to medium and add in the butter and onion. Continue to cook for 3 to 4 minutes until the onion is softened and golden. Stir in the garlic and cook for 30 seconds.
- Scatter over the flour, stir to combine, and allow the flour to toast for about 1 minute. Switch to a whisk and slowly whisk in the beef broth. Bring to a simmer and cook until thickened, about 3 minutes. Stir through the Worcestershire sauce, ketchup, and Dijon, and add in the patties to heat through.
- Serve scattered with parsley.