Ingredients
For the Steaks:
- 1 egg
- 1 egg yolk
- ½ cup fresh soft white bread crumbs
- 3 tablespoons chicken broth or milk
- 2 pounds 85% lean ground beef
- 1 cup minced yellow onion
- 3 garlic cloves, pressed or minced
- 2 tablespoons Italian flat leaf parsley, minced
- 1 ½ teaspoons dried thyme, crushed
- ½ teaspoon dry mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons canola oil
For the Mushroom Sauce:
- 3 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- ⅓ cup diced yellow onion
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons cornstarch
- ⅓ cup ketchup
- 2 teaspoons Worcestershire sauce
- 2 cups chicken broth
- 1 teaspoon lemon juice, optional
- Minced parsley for garnish
Instructions
- Flavor and mix the hamburger mixture: In a large bowl, whisk 1 egg and 1 egg yolk. Stir in ½ cup fresh white bread crumbs and 3 tablespoons chicken broth or milk until moist. Add 2 pounds lean ground beef, 1 cup minced yellow onion, 3 pressed garlic cloves, 2 tablespoons minced parsley, 1 ½ teaspoons crushed dried thyme, ½ teaspoon dry mustard, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Mix well.
- Form the meat into steaks: Wet your hands in cool water and combine the beef mixture until even. Divide the meat into 6 equal portions and flatten each into oblong shapes about ¾-inch thick. Place on a parchment-lined baking sheet and gently dimple the tops to prevent bulging during cooking.
- Cook the steaks: Heat 2 tablespoons canola oil in a large cast iron skillet or heavy-bottom pan over medium-high heat. Add 3 patties and sear for 5 minutes until browned, then flip and cook the other side for 3 minutes or until the internal temperature reaches 145°F. Transfer cooked steaks to a plate and tent with foil to keep warm. Repeat with remaining steaks.
- Start the mushroom sauce: Wipe out any browned bits from the skillet. Melt 2 tablespoons butter over medium heat. Add 8 ounces sliced mushrooms and cook for 5 minutes until softened, scraping up fond. Add ⅓ cup diced onion, ½ teaspoon kosher salt, and ½ teaspoon black pepper; cook for 2 more minutes while stirring.
- Add the sauce emulsifiers and flavor builders: Sprinkle 2 tablespoons cornstarch over the mushroom mixture and stir to coat. Whisk in ⅓ cup ketchup and 2 teaspoons Worcestershire sauce until smooth. Gradually stir in 2 cups chicken broth and cook for 5 minutes, stirring occasionally, until the sauce thickens and reduces by one-third, coating the back of a spoon. Adjust seasoning and optionally stir in 1 teaspoon lemon juice to brighten.
- Add the steaks back to the mushroom gravy: Return the steaks along with their juices to the skillet. Spoon the sauce over top and cook until warmed through. Garnish with fresh minced parsley and serve immediately.
Notes
- Using 85% lean ground beef strikes a nice balance between flavor and moisture.
- Gently dimpling the meat patties before cooking helps prevent them from puffing up.
- The mushroom gravy can be adjusted in thickness by varying the cornstarch amount slightly.
- For a dairy-free version, substitute butter with a plant-based alternative.
- Cooking steaks until they reach 145°F ensures juicy and safe-to-eat beef.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
