Ingredients
Units
Scale
For the steaks
- 1 lb ground beef (I used 90/10 but you also use 80/20)
- 1/2 cup plain breadcrumbs or panko
- 2 cloves garlic, grated
- 1 shallot, minced
- 2 tablespoons parsley, finely chopped
- 1 large egg
- 2 tablespoons Andria's Brush-On Steak Sauce
- Pinch of salt, to taste
- 1/2 teaspoon cracked black pepper
- Olive oil, for frying
For the gravy
- 8 ounces brown baby bella mushrooms, sliced
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 2 cloves garlic, grated
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 cup white wine
- 2 tablespoons Andria's Brush-On Steak Sauce
- 2 cups broth
- 1 tablespoon capers with brine
- Salt and pepper to taste
- Parsley, to garnish
Instructions
- In a large bowl, combine all ingredients for the steaks. Mix by hand until well combined.
- Scoop about 1/3 cup of meat and roll into a ball then flatten into a 1/4-inch thick disk.
- Heat a large pan over medium-high heat with 2 tablespoons olive oil. Carefully place the steaks in the pan for 2-3 minutes on each side. Remove them from the pan and set aside while you prepare the gravy.
- In the same pan, add 1 tablespoon of oil and add the mushrooms. Saute until the mushrooms are golden.
- Add the onions and garlic until the onions have cooked down.
- Add butter and flour and toss until the flour has dissolved.
- Add the white wine, steak sauce, broth, and capers with brine.
- Adjust the heat to medium and cook until the gravy has thickened slightly and is bubbling. Taste for seasonings.
- Garnish with parsley and enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Cuisine: American
