Chopped Steaks with Mushroon Gravy

By cserumga

Per serving: 380 cal, 17g total fat, 198mg chol, 799mg sodium, 17g carb, 1g fiber, 42g protein

Ingredients

• For the steaks:
• 2 eggs beaten
• 1/4 cup minced onion
• 1/4 cup chopped fresh parsley
• 1 Tbsp Worcestershire sauce
• 1 Tbsp minced fresh garlic
• 1/2 cup crushed saltine crackers
• 1 1/2 lb ground sirloin
• 1 tsp each kosher salt and black pepper
• For the gravy,
• 2 Tbsp unsalted butter
• 8 oz button mushrooms, sliced
• 1/2 cup diced onion
• 2 Tbsp all-purpose flour
• 2 cups low-sodium beef froth
• Chopped fresh parsley

Preparation

Step 1

Preheat the oven to 350F.

For the steaks, combine eggs, minced onion, 1/4 cup parsley, Worcestershire sauce, garlic and crackers. Add sirloin, salt, and pepper; mix to combine.

Shape meat mixture into four 8-oz oval patties. Sear patties in a large sauté pan over medium-high heat until browned on one side. Flip patties and transfer pan to oven. Cook patties until an instant-read thermometer inserted into the thickest part reads 160F, 15-20 minutes. Transfer steaks to a plate and loosely tent with foil.

For the gravy, melt butter in pan, add mushrooms, sand sauté over medium-high heat until brown and most of the moisture is released and evaporates, 8-10 minutes. Stir in diced onion and flour; cook 2 minutes. Stir in broth and cook until gravy thickens slightly, about 5 minutes. Serve gravy over steaks and garnish with parsley.