Steak Ingredients:
1/3 cup breadcrumbs
1 egg
1 small yellow onion, finely grated
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 lb. lean ground beef (90/10)
1 tablespoon extra-virgin olive oil
Mushroom Gravy Ingredients:
2 tablespoons butter
8 oz. sliced mushrooms (baby portobellas or cremini)
2 tablespoons all-purpose flour
2 cups beef broth
Salt, to taste
Black pepper, to taste
Instructions:
Grated onion (with juices) with breadcrumbs, egg, kosher salt, and black pepper should all be combined in a big basin.. Mix well.
Add the ground beef to the bowl and use your hands to thoroughly combine all the ingredients.
Divide the beef mixture into four equal portions and shape them into oval patties, about 3/4 inch thick.
Heat a large skillet over high heat. When the pan is heated, add the olive oil and stir to coat it.
Place the patties in the skillet and cook for 2 minutes on each side, allowing them to brown. Avoid moving them during the first 2 minutes.
Transfer the cooked patties to a plate and set aside.
Melt the butter in the same skillet and add the cut mushrooms. Cook the mushrooms until they turn golden, approximately 2 minutes.
Sprinkle the flour over the mushrooms and stir well to coat them. Cook for an additional minute.
Pour the beef broth into the skillet, stirring constantly to incorporate the flour. Bring the mixture to a simmer.
Return the steak patties to the skillet, ensuring they are submerged in the gravy. Simmer, uncovered, for a further five minutes, or until the gravy has thickened and the patties are cooked through.
Season with salt and pepper to taste.
Serve the steaks with mushroom gravy.