Pan-seared beef patties smothered in mushroom-onion gravy over mash

$4.47/serving$4.49at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• ground beef450 g
• bread crumbs1/3 cup
• egg1 ea
• white mushroom1 tray
• yellow onion1 ea
• beef stock1½ cups
• all purpose flour2 tbsp
• worcestershire sauce1 tbsp
• russet potato3 large
• butter3 tbsp
• whole milk1/4 cup

Method

1Boil and mash

• •Peel the potatoes and cut them into 1 inch chunks.
• •Add the potatoes to a pot of cold salted water and bring to a boil.
• •Cook 12 to 15 minutes until a fork slides in easily.
• •Drain, then mash with 2 tbsp of the butter and the milk until smooth.
• •Season the mash to taste with salt and cover to keep warm.

2Form the patties

• •Meanwhile, grate a quarter of the onion into a bowl.
• •Add the ground beef, breadcrumbs, egg, 1 tsp salt and a grind of pepper.
• •Mix gently and shape into 4 oval patties, 3/4 inch thick.

3Sear the patties

• •Heat 1 tbsp oil in a large pan over medium-high heat.
• •Sear the patties 3 minutes per side until deeply browned but not yet cooked through.
• •Move the patties to a plate.

4Make the gravy

• •Melt the remaining butter in the same pan over medium-high heat.
• •Thinly slice the mushrooms and the remaining onion and add them.
• •Cook 5 to 6 minutes, stirring occasionally, until browned.
• •Sprinkle in the flour and stir 1 minute.
• •Pour in the beef stock and worcestershire sauce, scraping up the browned bits.
• •Simmer 2 minutes until the gravy thickens.

5Simmer and plate

• •Nestle the patties back into the gravy with any juices.
• •Simmer 5 to 6 minutes until the patties read 160F in the middle.
• •Season to taste.
• •Plate the mash, top with the patties, and spoon the mushroom gravy over everything.