This is one of my daughters favorite dishes, it's juicy and smells like heaven on earth. The mushrooms compliment it perfectly and the mashed potatoes are an absolute must!
It's an American dish made up of ground beef (moo!) and a delicious, thick gravy. It can be enjoyed in many places, such as the pub, fast-casual restaurants and other dining establishments. It used to be used as a high-protein food for soldiers fighting in the war, it was a comfort food for them.
For the Steaks:
500g 85% lean ground beef
1/2 teaspoon freshly ground black pepper
1 teaspoon dry mustard
2 tablespoons ketchup
2 tablespoon Worcestershire sauce
1 tablespoon sauce
1 large egg, beaten
1/4 cup cayenne pepper
1/2 cup plain bread crumbs
For the Gravy:
3 tablespoons salted butter
12 or 500g large white button mushrooms, sliced
1 cup diced onion
1 pinch salt
2 tablespoons all-purpose flour
2 tablespoons ketchup
2 tablespoon Worcestershire sauce
3 cups high-quality beef broth
Salt to taste
To fry the beef
2 tablespoons salted butter
INSTRUCTIONS
1) Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed. Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
2) While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Sauté, stirring occasionally, until very nicely browned, 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
3) Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed.
4) Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
5) Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick.
6) Season both sides of the patties lightly with salt.
7) Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 3 minutes per side (not fully cooked through at this point) Pour in the gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.
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