In a large mixing bowl combine the ground beef, egg, breadcrumbs, 1/2 tsp salt, and 1/4 tsp pepper. Divide the beef mixture into 4 equal size patties roughly 3-inches in diameter then use your thumb to press a divet in the center of each beef patty
Heat the oil in a large saute pan over high heat. When the oil is hot cook the beef patties until well browned on the bottom, 2 to 3 minutes. Flip the patties over and brown the other side, 2 to 3 more minutes. Transfer the beef patties to a plate and set aside.
Reduce the heat to medium-high and add the mushrooms, onion, garlic powder, thyme, 1/2 tsp salt, and 1/4 tsp pepper to the pan. Cook, stirring often, until mushrooms are browned, about 6 minutes.
Stir in the butter until melted. Stir in the flour and cook while stirring until well combined.
Stir in the water while scraping the bottom of the pan to release any stuck on bits. Return the beef patties to the pan then spoon some of the gravy over top and bring to a boil.
Reduce the heat to medium-low and cover the pan. Simmer over medium-low heat until beef patties are cooked through, about 20 minutes.
Take the lid off the pan and transfer the beef patties to a serving dish.
Increase the heat to medium and cook the gravy, stirring occasionally, until thickened. Season gravy with additional salt & pepper if necessary.
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