Ingredients
1 lb. ground beef
1 large egg
3 tbsp. bread crumbs
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. paprika
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
2 tbsp. butter
8 oz. sliced baby bella mushrooms
1 small yellow onion, thinly sliced
2 tbsp. all-purpose flour
1 1/2 c. low-sodium beef broth
1 tsp. Worcestershire sauce
1 tsp. fresh thyme leaves
Preparation
Step 1In a large bowl, combine beef, egg, bread crumbs, garlic powder, onion powder, and paprika. Season with salt and pepper. Divide beef mixture into 4 patties, then flatten to ½” thick oval patties. Step 2In a large skillet over medium heat, heat oil. Add patties and cook until golden and cooked through, 6 to 8 minutes per side. Remove from skillet and set aside to keep warm. Step 3To same pan, melt butter. Add mushrooms and onions and cook until softened, 5 minutes. Add flour and toss to coat veggies. Slowly whisk in broth, then add worcestershire and thyme. Bring to a boil, then reduce heat to a simmer and let simmer until thickened, about 5 minutes. Season with salt and pepper. Step 4Return steaks to skillet and spoon sauce over. Heat until warmed through.
It’s easy and foolproof and completely worthy of your dinner table, especially considering it’ll be ready in under an hour. Serve it over a bed of mashed potatoes, a healthy salad, or with Parker House rolls. Have you made this yet? Let us know how it went in the comments below!
