Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1/4 cup plain breadcrumbs
  • 1 large egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 8 oz baby bella mushrooms, sliced
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 2 cups low-sodium beef broth
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tsp fresh thyme or parsley, chopped

Instructions:

  1. In a medium mixing bowl, combine the lean ground beef, breadcrumbs, egg, Worcestershire sauce, mustard, garlic powder, salt, and pepper. Mix until just combined and shape into four oval-shaped patties, approximately 3/4 inch thick.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Sear patties for 3-5 minutes per side until a mahogany-colored crust forms. Remove patties from the pan and set aside on a plate.
  3. In the same skillet, sauté the sliced mushrooms and diced onions until the onions are translucent and mushrooms are browned. Stir in minced garlic and tomato paste, cooking for 1 minute.
  4. Pour in the beef broth and bring to a simmer. Whisk in the cornstarch slurry (cornstarch and water) and stir until the sauce thickens and becomes glossy.
  5. Return the seared patties and any accumulated juices to the skillet. Spoon gravy over the meat and simmer on low heat for 5 minutes until the internal temperature reaches 160°F. Stir in fresh thyme or parsley before serving.