Tender beef patties in a savory brown gravy.
- 2 -1 LB PACKAGES RAIKES 1/2 LB GROUND BEEF PATTIES
- SALT AND PEPPER TO TASTE
- 1 MEDIUM ONION, CUT IN HALF AND SLICED THIN
- 5 OZ BABY BELLA MUSHROOMS, THINLY SLICED. SALT AND PEPPER AS COOKING
- 4 TBSP UNSALTED BUTTER
- 2 TBSP FLOUR
- 1 1/2 CUPS BEEF BROTH
- 2 TBSP TOMATO PASTE
- 2 TBSP WORCESTERSHIRE
- 1 TBSP DIJON MUSTARD
In a large skillet over medium heat, pan fry burger patties, seasoning with salt and pepper. Cook on both sides, until they are medium.
Remove from heat, transfer to a bowl, they will be juicy. Remove grease from skillet and discard.
Add butter to skillet, along with mushrooms and onions. Season with salt and pepper. Cook until onions are soft, but still firm.
Add flour and stir well, add beef broth, tomato paste, Worcestershire and Dijon. Stirring as you add each ingredient, to avoid lumps in the gravy.
When gravy is slightly thickened, add burger patties back to pan and continue to cook until they are medium well done.
Serve over mashed potatoes or cauliflower mash.