Serving Size / Yield
- 2 tbs Canola Oil
- 1 medium Onion, chopped
- 1 ½ lb Lean Ground Beef
- 1 C fresh Breadcrumbs
- 1 tbs Grill Seasoning
- 1 tbs Worcestershire Sauce
- 1 large Egg
- ½ 8-oz pkg Baby Bella Mushrooms, sliced
- Kosher Salt & Freshly Ground Black Pepper
- ¼ C All-Purpose Flour
- 2 14-oz cans Beef Broth
Heat one tablespoon of canola oil in a large skillet over medium-high heat. Once hot, add the onion and let cook for about six minutes or until translucent. Transfer half of the onion into a large bowl and the other half into a separate bowl. Set the beef, breadcrumbs, grill seasoning, Worcestershire sauce, and the egg into the large bowl with half of the onions. Use your hands to combine the ingredients fully. Once mixed, shape into five patties.
Heat the remaining tablespoon of canola oil in the same skillet over medium-high heat. Once hot, set the patties down and let cook for about four to five minutes per side or until browned and nearly cooked through. Remove the patties from the heat and let rest to the side. Reserve about two tablespoons of the fat and oil from the pan and discard the rest.
Return the pan to the heat along with the two tablespoons of oil/fat and the mushrooms. Let cook for five minutes before adding the remaining half of the cooked onions. Sift in the flour and whisk to combine. Let cook for about two minutes before pouring in the beef broth. Allow the pan to come to a boil. Set the patties back into the gravy pan and then reduce the heat to low and let simmer for about 10 minutes or until the patties finish cooking and the gravy reduces.
Serve with a side of warm mashed potatoes and green beans.