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Ingredients
- 2 tbs Canola Oil
- 1 med Onion
- 1-1/2 lbs 80% Lean Ground Beef
- 1 cup Bread Crumbs
- 1 tbs Grill Seasoning
- 1 tbs Worcestershire Sauce
- 1 large Egg
- 1/2 (8-oz) Slice Baby Portobello Mushrooms
- Salt/Pepper
- 1/4 cup All-Purpose Flour
- 2 (14-oz) cans Beef Broth
Details
Servings 5
Preparation time 20mins
Cooking time 45mins
Preparation
Step 1
1. Heat 1 tbs of the oil in a large skillet over medium-high heat. Add the onion and saute until soft, about 6 minutes. Put 1/2 of the onion in a large bowl and the remainder in another bowl.
2. In the large bowl, add the beef bread crumbs, grill seasoning, Worcestershire sauce, and the egg. Mix to combine everything well and form the mixture into 5 oval patties.
3. Heat remaining oil in the same skillet over medium-high heat. Cook the patties until they are will browned, about 4 to 5 minutes per side. Remove the steaks and pour off all but 2 tbs of the fat. Note: The patties will not be cooked through and will finish cooking in the gravy.
4. Put the pan back on the heat, add the mushrooms, and cook for 5 minutes. Add the remaining onions, sprinkle with the flour, and cook for 2 minutes. Add the beef broth and bring to a boil.
5. Return the patties to the pan, reduce the heat to a simmer and cook until the sauce has thickened and the steaks are cook through, about 10 minutes.
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