Classic American Comfort Food (Print Version)
# Ingredients:
→ For The Steaks
01 -
1 pound lean ground beef
02 -
1/4 cup panko breadcrumbs
03 -
1 large egg, beaten
04 -
2 teaspoons ketchup
05 -
1 teaspoon Dijon mustard
06 -
1/2 teaspoon dried oregano
07 -
1 teaspoon kosher salt
08 -
1 tablespoon extra-virgin olive oil (for the skillet)
→ For The Gravy
09 -
2 tablespoons unsalted butter
10 -
2 tablespoons flour
11 -
1 1/2 cups beef stock
12 -
1 tablespoon ketchup
13 -
1 teaspoon Worcestershire sauce
14 -
1/2 teaspoon onion powder
15 -
6 ounces sliced cremini mushrooms
16 -
Salt and pepper, to taste
→ For Serving
17 -
Mashed potatoes
18 -
Roasted broccoli
# Instructions:
01 -
In a large bowl, mix together all the ingredients for the steaks (except the oil) until combined. Shape the mixture into 4 equal oval patties, about 3/4-inch thick.
02 -
In a large nonstick skillet, warm the olive oil over medium-high heat; add the steaks and cook, about 3 minutes per side until they get a nice golden crust (reducing the heat if they're browning too much.) Transfer to a plate.
03 -
Reduce the heat to medium and in the same skillet with the drippings, add butter. Once melted, add in the flour and whisk until combined and no lumps remain.
04 -
Reduce heat to medium-low and pour in the beef stock, whisking well. Add in the ketchup, Worcestershire, onion powder, whisking to combine.
05 -
Add in the mushrooms, then simmer for about 5 minutes to thicken. Season with salt and pepper, to taste.
06 -
Add the partially cooked steaks back to the skillet and nestle into the gravy; cover and cook another 10 minutes until cooked through (with an internal temperature of 160 degrees F.)
07 -
Serve steaks over mashed potatoes with some of the mushroom gravy drizzled on top.
# Notes:
01 -
Can freeze uncooked steaks for up to 2 months
02 -
Can freeze cooked steaks with gravy for up to 2 months
03 -
Internal temperature should reach 160°F for food safety