← Nouns Cooking · American

Ingredients

• 600 g Minced beef
• 40 g Breadcrumbs
• 1 Eggs
• 2 tbsp Ketchup
• 1 tsp Worcestershire sauce
• 1 tsp Mustard powder (dry mustard)
• ½ tsp Onion powder
• ½ tsp Garlic powder
• ¾ tsp Salt
• ¼ tsp Black pepper
• 1 tbsp Vegetable oil
• 2 tbsp Butter
• 1 Onion, halved and thinly sliced
• 225 g chestnut (cremini) mushrooms, sliced
• 1 clove Garlic, minced
• 2 tbsp Plain (all-purpose) flour
• 500 ml Beef stock
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tbsp Parsley, chopped

Method

1. Mix the beef, breadcrumbs, egg, ketchup, Worcestershire, mustard powder, onion and garlic powders, salt and pepper with your hands until just combined. Shape into 4 oval patties about 2 cm thick.
2. Heat the oil in a large, deep frying pan over medium-high heat. Brown the patties for 3–4 min per side; they don’t need to be cooked through yet. Move to a plate.
3. Lower the heat to medium and add the butter. Cook the onion and mushrooms for 6–8 min, stirring, until soft and golden. Add the garlic for 30 seconds, then sprinkle in the flour and stir for 1 minute.
4. Slowly pour in the stock, whisking so no lumps form, then add the Worcestershire and mustard. Simmer for 2 min until it starts to thicken.
5. Nestle the patties back into the gravy with any juices. Cover and simmer gently for 12–15 min, until the patties are cooked through to 71°C (160°F) in the centre.
6. Season the gravy to taste, sprinkle with parsley and serve with mashed potatoes or egg noodles and plenty of gravy.

Tips

• If the gravy thickens too much while simmering, add a splash of water.
• Make the patties ahead and keep them covered in the fridge for up to a day.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper Jo Cooks RecipeTin Eats