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By Anthony Salemme, contributing chef
This simple old school comfort food is so simple to prepare, you’ll wonder why I haven’t made this in so long.
1 1/2 pounds ground beef
1/2 cup seasoned breadcrumbs
3 Tablespoon ketchup
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 cube beef bouillon, crumbled
Salt and pepper
2 tablespoon butter
1 whole onion, halved and thinly sliced
4 ounces button mushrooms sliced thin
2 Tablespoons butter
2 cups beef broth
¼ cup red wine
2 Tablespoon ketchup
1 teaspoon Magi seasoning sauce
4 dashes Worcestershire
For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, Dijon mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties.
Fry the patties in a skillet with the butter over medium-high heat on both sides until no longer pink in the middle. About 4 minutes on each side. Remove from the skillet and pour off any excess grease.
For the gravy
Reduce the heat to medium and add butter and the sliced onions and mushrooms. Stir and cook until golden brown and somewhat soft, for 5 minutes. Add the beef stock, wine, ketchup, Magi seasoning sauce, and the Worcestershire. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer for 20 minutes flipping the patties after 10 minutes. The patties will have absorbed some of the gravy and will be nice and tender.
Serve with mashed potatoes and of course a vegetable.