Ingredients:

  • 1 lb Lean Ground Beef (90/10 blend)
  • 1/3 cup Panko breadcrumbs
  • 2 tbsp Whole milk
  • 1 Large egg, lightly beaten
  • 1 tbsp Worcestershire sauce
  • 1 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Sea salt
  • 1/4 tsp Freshly cracked black pepper
  • 8 oz Cremini mushrooms, thinly sliced
  • 1 small Yellow onion, thinly sliced into half-moons
  • 2 cups Low sodium beef bone broth
  • 2 tbsp All purpose flour
  • 1 tbsp Tomato paste
  • 1 tsp Reduced sodium soy sauce
  • 1 tbsp Grass fed butter

Instructions:

  1. In a large bowl, combine the panko and milk, letting it sit for a minute until it forms a paste. Add the ground beef, egg, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Gently mix with your hands until just combined, taking care not to overwork the meat.
  2. Divide the mixture into 4 equal portions and shape them into oval patties, about 2 cm thick. Heat a large skillet over medium high heat with a splash of oil. Place the patties in the pan and cook for 3 minutes per side until deeply browned and a crust has formed. Remove the patties to a plate and set them aside.
  3. In the same skillet, add the sliced mushrooms and onions. Cook for 5 to 7 minutes until the onions are translucent and the mushrooms are golden brown. If the pan looks a bit dry, you can add a tiny splash of water or broth to help scrape up those savory bits from the bottom.
  4. Stir the tomato paste into the vegetable mixture and cook for 1 minute. Sprinkle the flour over the vegetables and stir constantly for another minute until the raw flour smell disappears.
  5. Slowly pour in the beef bone broth and soy sauce while whisking or stirring constantly. Bring the mixture to a gentle simmer until the liquid begins to thicken and coat the back of a spoon.
  6. Slide the beef patties and any juices from the plate back into the skillet. Lower the heat to medium low and simmer for 8 to 10 minutes until the beef is cooked through and the gravy is glossy.
  7. Turn off the heat and stir in the cold butter. Swirl it around until it melts completely and gives the sauce a velvety sheen. Taste the gravy and add a pinch more salt or pepper if you think it needs it.