Chopped Steak with Gravy
For the patties:
1 pound ground beef
1 tablespoon Dijon mustard
1 shallot, peeled and minced
⅓ cup plain breadcrumbs
1 egg
2 tablespoons Italian parsley leaves, chopped
salt and pepper, to taste
Worcestershire, optional
Combine everything for the patties in a large bowl. Season with salt and pepper. Mix well and form into your desired shape. We made ovals.
For the sauce:
1 tablespoon olive oil
2 tablespoons butter, divided
1 yellow onion, peeled and julienne (cut in thin strips)
1 pint cremini mushrooms, stemmed and sliced
½ cup red wine
2 cups beef stock
4-5 sprigs thyme, finely chopped
2 tablespoons Italian parsley leaves, chopped
Heat 1 tablespoon of the butter and the olive oil in a large sauté pan over medium heat. Sear both sides of the patties until golden brown, remove from the pan and set aside. In the same pan, add the rest of the butter and cook the onions and mushrooms until the mushrooms have released their liquid and both the mushrooms and onions are beginning to caramelize, add the red wine. Allow the wine to reduce almost all the way down. Add the beef stock and bring to a simmer. Reduce until slightly thickened. Stir in the thyme and parsley. Add the patties into the gravy and simmer for about 5 minutes. Season to taste with salt and pepper.
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