Ingredients
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2 tablespoons oil (more as needed)
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8 ounces sliced fresh white button mushrooms or 1 (10 ounce) can canned mushroom slices, drained
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4 tablespoons all-purpose flour (use 5 tablespoons for a thicker gravy)
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1 pinch cayenne pepper (to taste, optional, optional) or 1 pinch crushed red pepper flakes (to taste )
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2 cups canned low sodium beef broth
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2 teaspoons Worcestershire sauce
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1/2 teaspoon fresh ground black pepper (or to taste)
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1 -2 teaspoon beef bouillon powder (or to taste, add in for a stronger beef flavor)
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1 lb ground beef
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0.5 (2 ounce) package dry onion soup mix (can use one package, do not add in any extra salt to the hamburger mixture)
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1 tablespoon Worcestershire sauce
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1/4 cup dry breadcrumbs
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2 large onions, thinly sliced
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1 -2 tablespoon fresh minced garlic
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1 large egg
Instructions
- In a bowl combine all hamburger mixture until combined.
- Shape into 6 patties.
- Heat oil in a large skillet over medium-high heat.
- Add in hamburger patties, cook until browned on each side (about 3-4 minutes per side, the burgers do not have to be cooked all the way through as they will finish cooking completely in the gravy) remove to a plate.
- To the same skillet add in sliced onion and mushrooms; cook stirring scraping up any browned bits that have accumulated on the bottom of the skillet; cook for about 8-10 minutes or until the onions are softened (adding in more oil if needed).
- Add in flour and cayenne pepper; stir for 2 minutes.
- Add in beef broth, Worcestershire sauce and black pepper; bring to a simmer stirring continuously until bubbly and thickened (at this point you may add in the beef bouillon powder).
- Add in the patties back to the skillet.
- Reduce heat to low and simmer uncovered for about 25 minutes turning the patties over once halfway through cooking.