Beef Patties Simmered in Mushroom Onion Gravy

Ingredients

Tick the ingredients as you go

Beef patties

• 1/2 onion (white, brown or yellow)
• 1/2 cup panko breadcrumbs (or 1/3 cup regular breadcrumbs)
• 1 lb / 500 g ground beef
• 1 garlic clove, minced
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube, crumbled
• 1/2 tsp Worcestershire sauce
• 3 tsp Dijon mustard (or 2 tsp dry mustard powder)

Mushroom gravy

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 onion, finely chopped
• 5 oz / 150 g mushrooms, sliced
• 30 g / 2 tbsp unsalted butter
• 3 tbsp all-purpose (plain) flour
• 2 cups low-sodium beef broth/stock
• 1/2 cup water
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• Salt and pepper

Instructions

1. 1

   Grate the onion straight over the breadcrumbs in a bowl, rub them together with your fingers and let them soak for a few minutes.

2. 2

   Add the rest of the patty ingredients and mix by hand until combined, then keep mixing for a couple of minutes until the mixture turns slightly pasty.

   
3. 3

   Shape into 5 firmly packed oval patties about 3/4 inch (1 2/3 cm) thick.

4. 4

   Heat the oil in a skillet over high heat and sear the patties for about 1 minute per side, turning carefully. They will still be raw in the middle. Move them to a plate.

   
5. 5

   Add a splash more oil if the pan looks dry, then cook the chopped onion and garlic for about 2 minutes, until translucent.

6. 6

   Add the mushrooms and cook for 2-3 minutes, until golden.

8. 7

   Turn the heat down to medium, melt in the butter, sprinkle over the flour and stir constantly for 30 seconds.

9. 8

   Slowly pour in the broth, stirring as you go, until mostly smooth. Whisk in the water, Dijon and Worcestershire.

   
10. 9

    Return the patties and any juices to the pan and simmer for 5-7 minutes, stirring now and then, until the gravy thickens. Add a little more water if it gets too thick too quickly.

11. 10

    Lift out the patties, then taste the gravy and season with salt and pepper.

12. 11

    Serve the patties smothered in gravy, ideally with mashed potato, and a sprinkle of parsley if you like.