Ingredients

2- 8 oz Angus Beef steakburgers
1 tablespoon butter
Beef and Mushroom Gravy

Beef Broth Gravy Ingredients
2 cups beef broth
2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon Worcestershire sauce
¼ cup cold water + 3 tablespoons cornstarch
Salt and pepper to taste

Mushroom Gravy Ingredients
8 oz sliced button mushrooms
¼ cup chopped onion
1 tablespoon butter
2 cups Beef broth gravy

Directions

For the Beef Broth Gravy
In a medium saucepan bring beef broth to boil over medium-high heat. Stir in garlic powder, onion powder, and Worcestershire sauce.
In a small bowl whisk together cold water and cornstarch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened. Season with salt and pepper to taste. Makes 2 cups.

Heat a skillet and melt 1 tablespoon of butter. Add the burgers and brown the meat on both sides. Remove to a plate.

Add 1 tablespoon of butter to the skillet and melt. Add the onion and saute until tender, about 5 minutes. Add the mushrooms and cook until all liquid is absorbed.

 

Season with salt. Add the beef broth gravy. Bring to a simmer. Add the steakburgers. Cover the pan and simmer the burgers in the gravy for 30 minutes.

Serve with mashed potatoes and cooked carrots.
I had leftover potatoes and kale, so I served that dish with the steakburgers and sauteed two diced carrots in butter until tender for a second side dish.

 


Posted by in Beef, brown gravy, carrots, Healthy Italian Cooking, onion, potatoes, Sauces