About the Recipe
A hearty dinner from your childhood
Ingredients
For the patties
1 lb 80/20 ground beef (or mixed ground beef & pork, or ground turkey, though turkey tends to be less moist)
½ c plain bread crumbs
1 large egg
1 ounce whole milk
½ packet of your favorite onion soup mix
1 tbsp Worcestershire sauce
1/2 tspn freshly ground black pepper
For the gravy
1/2 stick unsalted butter
2 cups sliced mushrooms, preferrably cremini
1 sliced onion
2 oz flour
½ packet of your favorite onion soup mix
12 oz low sodium beef stock
8 oz water
salt & freshly ground black pepper to taste
Cooking oil for pan
1/4 c chopped fresh parsley (for garnish)
Preparation
Preheat oven to 350°
In a large bowl, mix ground meat, bread crumbs, milk, egg, 1/2 packet soup mix, pepper and Worcestershire and shape into 4 large, or 6 small patties.
Heat an oven-safe sauté pan (no plastic handles) for a minute over medium heat, then add 1 to 2 tablespoons of oil to pan.
Brown patties 3 minutes per side and remove them to a separate plate.
Melt butter in pan. Add onion and mushrooms and cook about 5 minutes, or until soft. Add other 1/2 packet of soup mix and flour into cooked vegetable mixture and stir until combined. Let cook together about a minute to remove any raw flour taste.
Slowly pour in water and stock, stirring constantly until bubbles begin to rise. Reduce heat to low and stir occasionally for 5 minutes until gravy thickens. Taste gravy, then add salt & freshly ground pepper as needed.
Return patties to gravy and place pan in preheated oven. Bake for 30 minutes. Remove from oven and sprinkle with chopped parsley. Serve with mashed potatoes or buttered noodles.