Ingredients
Equipment
Method
- Combine ground beef, breadcrumbs, beaten egg, half the diced onion, minced garlic, Worcestershire sauce, salt, and pepper in a large mixing bowl. Gently mix with your hands until just combined—overmixing creates tough patties. Form into 4 oval-shaped patties, approximately 3/4-inch thick.
- Heat vegetable oil in a large skillet over medium-high heat. Cook patties for 3-4 minutes per side until golden brown. Don’t worry about cooking them through completely—they’ll finish in the gravy. Transfer to a plate and set aside.
- Place cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-18 minutes until fork-tender. This timing aligns perfectly with your gravy preparation.
- In the same skillet used for patties, add butter and remaining diced onions. Sauté for 3 minutes until softened. Add sliced mushrooms and cook for another 4 minutes. Sprinkle flour over vegetables and stir constantly for 1 minute to eliminate raw flour taste.
- Gradually whisk in beef broth, ensuring no lumps form. Add ketchup and Dijon mustard, stirring until smooth. Bring to a gentle simmer and let thicken for 2-3 minutes.
- Return seared patties to the skillet with gravy. Cover and simmer for 10-12 minutes, allowing flavors to meld while steaks cook through completely.
- Drain cooked potatoes thoroughly and return to pot. Add butter, warmed milk, and sour cream. Mash until creamy and smooth, seasoning with salt and pepper to taste.
Notes
Overmixing the meat mixture creates dense, tough patties. Mix just until ingredients combine for tender results. Skipping the searing step eliminates crucial flavor development. Adding cold milk to potatoes creates gluey texture—always warm dairy additions for silky-smooth mashed potatoes. Refrigerate leftovers in airtight containers for up to 3 days or freeze raw patties for up to 3 months.
