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Easy Chopped Steak with Seared Mushroom Gravy Recipe

Easy Chopped Steak with Seared Mushroom Gravy

Juicy seasoned ground-beef patties are seared and finished in a rich mushroom and onion gravy. This comforting one-pan dinner serves four and is ready in approximately 40 to 45 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chopped Steaks
  • 1 pound (450 g) Ground beef, preferably 80/20
  • 1/4 cup Finely diced yellow onion
  • 1 large Large egg
  • 1/4 cup Plain or seasoned breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Garlic powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 tablespoon Vegetable oil or olive oil, for searing
Mushroom Gravy
  • 8 ounces (225 g) Cremini or white mushrooms, sliced
  • 1 tablespoon Butter
  • 1/2 medium Medium yellow onion, thinly sliced
  • 2 tablespoons All-purpose flour
  • 2 cups (480 ml) Low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard, optional
  • 1/4 teaspoon Black pepper
  • as needed Salt
  • 1 tablespoon Chopped parsley, optional

Method
 

Step-by-Step
  1. Combine the ground beef, diced onion, egg, breadcrumbs, Worcestershire sauce, garlic powder, kosher salt, and black pepper just until blended. Divide the mixture into four portions and shape each into an oval patty about 3/4 inch thick.
  2. Heat the oil in a large skillet over medium-high heat. Sear the patties for about 3 to 4 minutes per side until well browned, then transfer them to a plate; they do not need to be fully cooked yet.
  3. Add the butter to the same skillet. Arrange the sliced mushrooms in a fairly even layer and cook for 4 to 6 minutes, stirring occasionally, until browned and their moisture has evaporated.
  4. Add the thinly sliced onion and cook for 2 to 3 minutes until softened. Sprinkle in the flour and stir for about 1 minute so it loses its raw-flour taste.
  5. Gradually whisk in the beef broth while scraping the browned bits from the bottom of the skillet. Stir in the Worcestershire sauce, Dijon mustard if using, and black pepper.
  6. Return the patties and any accumulated juices to the skillet. Reduce the heat to medium-low, cover loosely, and simmer for 8 to 10 minutes.
  7. Check that the thickest part of the beef reaches 160°F (71°C), then taste the gravy and adjust salt and pepper as needed. Finish with chopped parsley and serve hot.

Notes

Handle the beef mixture lightly to keep the chopped steaks tender. Do not crowd the mushrooms, and wait to add salt until after they brown so they sear instead of steam. Refrigerate leftovers promptly and reheat gently with a splash of broth.