Ingredients:

  • 1.5 lbs (680g) ground beef (80/20 blend recommended)
  • 1 medium onion, finely chopped (approx. 1 cup)
  • 1 large egg, lightly beaten
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 2 tablespoons vegetable oil, for searing
  • 2 tablespoons unsalted butter
  • 8 oz (225g) cremini mushrooms, sliced
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1/4 cup dry red wine (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper

Instructions:

  1. Combine all steak ingredients in a large bowl. Gently mix until just combined (don't overmix!).
  2. Divide mixture into 4 equal portions. Shape each portion into an oval patty, about 3/4 inch thick. Chill for 15 minutes.
  3. Heat oil in a large skillet over medium-high heat. Sear patties on both sides until browned, about 3-4 minutes per side. Remove from skillet and set aside.
  4. Melt butter in the same skillet. Add onions and mushrooms and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  5. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly.
  6. Slowly whisk in beef broth and red wine (if using). Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  7. Stir in Worcestershire sauce, thyme, salt, and pepper. Reduce heat to low and simmer until the gravy has thickened, about 5-7 minutes.
  8. Return the seared patties to the skillet with the gravy. Cover and simmer for 10-15 minutes, or until the steaks are cooked through and the internal temperature reaches 165°F (74°C).
  9. Serve hot, spooning plenty of gravy over the steaks.