- 4
- 10 mins
- 45 mins
Ingredients
- 1 pound ground beef
- 1 small onion, finely diced
- 4 cloves garlic, grated
- 1 egg, lightly beaten
- 1/2 cup breadcrumbs (gluten-free for gluten-free)
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)(optional)
- 2 tablespoons flour (rice flour for gluten-free)
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dijon mustard
- salt and pepper to taste
Preparation
Step 1
Mix the beef, onion, garlic, egg, breadcrumbs, Worcestershire sauce, salt and pepper and form into 4 patties before frying in a pan until lightly golden brown on both sides and cooked though, about 3-7 minutes per side.
Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushroom have released their moisture, it has cooked off and the mushrooms start to turn a light golden brown, about 13-15 minutes.
Add the garlic, thyme and flour and and cook for 2 minutes, stirring.
Add the broth and deglaze the pan by scraping up the brown bits of flavour from the bottom of the pan with a spoon while the broth sizzles.
Add the Worcestershire sauce, Dijon mustard, salt and pepper, bring to a boil, reduce the heat and simmer until the gravy thickens, about 3-5 minutes.
Options:
Add 1 tablespoon fish sauce or soy sauce to the patties and/or gravy.
Add 1/4 cup parmesan to the patties and/or gravy!
Add tomato paste/sauce to the patties and/or gravy.
Replace some or all of the broth with dry red wine.
Replace the Worcestershire sauce with tonkatsu sauce.
Add cayenne!
Add nutmeg!
Add curry powder (or a Japanese style curry cube) for something different!