Ingredients
Steaks:
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1 pound 85% lean ground beef
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½ cup plain bread crumbs
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1 large egg, beaten
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2 tablespoons ketchup
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1 tablespoon Worcestershire sauce
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1 teaspoon dry mustard
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1 teaspoon soy sauce
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½ teaspoon freshly ground black pepper
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1 pinch cayenne pepper, or to taste
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2 tablespoons salted butter
Gravy:
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2 tablespoons salted butter
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12 large white button mushrooms, sliced
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1 cup diced onion
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salt to taste
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2 tablespoons all-purpose flour
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3 cups high-quality, low-sodium beef broth
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2 tablespoons ketchup
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1 tablespoon Worcestershire sauce
Directions
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Prepare the steaks: Mix ground beef, bread crumbs, egg, ketchup, Worcestershire sauce, mustard, soy sauce, pepper, and cayenne together in a mixing bowl with a fork or your hands until well combined. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
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When almost ready to cook the steaks, make the gravy: Melt butter in a large nonstick skillet over high heat. Add mushrooms, onion, and salt; sauté until nicely browned, 5 to 8 minutes. Reduce the heat to medium and add flour; cook and stir for 3 minutes.
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Stir in broth, ketchup, and Worcestershire sauce. Increase the heat to high and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed.
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Transfer gravy to a liquid measure. Scrape the pan clean with a spatula.
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Finish the steaks: Remove meat from the refrigerator and divide into four equal portions. Moisten hands and form each portion into a 1/2-inch-thick oval patty. Lightly season both sides of patties with salt.
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Melt butter in the clean skillet over medium-high heat. Add patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer. Reduce the heat to medium and continue to cook until gravy is piping hot and steaks are no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Recipe Tip
You can use the meat mixture immediately rather than wrapping and refrigerating.
Nutrition Facts (per serving)
494 | Calories |
29g | Fat |
26g | Carbs |
33g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 494 | |
% Daily Value * | |
Total Fat 29g | 37% |
Saturated Fat 14g | 69% |
Cholesterol 156mg | 52% |
Sodium 730mg | 32% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 2g | 8% |
Total Sugars 9g | |
Protein 33g | 66% |
Vitamin C 8mg | 9% |
Calcium 79mg | 6% |
Iron 5mg | 25% |
Potassium 892mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.