Juicy Tender Beef Gravy (Printer-Friendly)

Tender beef patties simmered with mushrooms, onions, and a rich flavorful gravy.

# What You’ll Need:

→ Beef Patties

01 - 1 pound ground beef, 85/15 or 90/10 lean-to-fat ratio
02 - 1/2 cup panko breadcrumbs
03 - 1/4 cup onion, finely chopped
04 - 1 large egg
05 - 1 tablespoon Dijon mustard
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Gravy and Vegetables

08 - 1 tablespoon vegetable oil
09 - 1 cup onions, sliced
10 - 1 cup mushrooms, sliced
11 - 1 tablespoon all-purpose flour
12 - 1 cup beef stock
13 - 1 tablespoon tomato paste
14 - 1 teaspoon Worcestershire sauce
15 - 1 clove garlic, minced
16 - 1 teaspoon Dijon mustard
17 - 1/4 teaspoon dried thyme
18 - Salt and black pepper to taste

# Steps to Make This:

01 - In a medium bowl, combine ground beef, panko breadcrumbs, chopped onion, egg, Dijon mustard, salt, and pepper. Mix thoroughly until ingredients are well incorporated.
02 - Divide the mixture into 6 equal portions and shape each into an oval patty. Place on a parchment-lined board until ready to cook.
03 - Heat vegetable oil over medium heat in a large skillet. Cook patties for approximately 5 minutes on each side until browned but not fully cooked. Remove from skillet and set aside.
04 - In the same skillet, sauté sliced onions over medium heat until softened and golden, about 5 minutes. Add mushrooms and cook until tender, approximately 3 minutes.
05 - Sprinkle flour over the vegetables and stir to blend evenly. Cook for 1 minute to remove raw flour taste.
06 - In a small bowl, combine beef stock, tomato paste, Worcestershire sauce, minced garlic, Dijon mustard, thyme, salt, and pepper. Gradually pour into skillet while stirring continuously to avoid lumps.
07 - Return patties to the skillet. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15 minutes, flipping patties halfway through, until cooked through.

# Additional Notes:

01 - Check doneness by cutting into the thickest patty to ensure it is fully cooked.
02 - Allow meat and gravy to cool to room temperature before refrigerating. Store in an airtight container for up to 4 days.
03 - Reheat gently in a covered skillet over medium-low heat to preserve tenderness, or microwave in short intervals.

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