COOKING WITH CHEF FAT: HAMBURGER STEAK WITH MUSHROOM GRAVY

This shit was delicious but it looked terrible.  I had a hard time getting the patties to cook so I ended up breaking it up so it would cook faster.  In the future, I might just cook the patties on the grill and deal with the gravy on a separate pan.  

Three notes:

1. Definitely recommend serving over sauteed spinach
2. I doubled the flour because I’m impatient with this stuff
3. Credit to Men’s Health for this one

1.5 lb ground sirloin
Salt and Pepper
1/2 tbsp canola oil
1 medium yellow onion, diced
2 minced garlic cloves
4 oz white mushrooms (stems removed, sliced)
1/2 tbsp flour
1/2 cup beef or chicken stock
1 tbsp ketchup
1 tbsp low-sodium soy sauce
1/2 tbsp worchestershire sauce

Minutes 0-11

Preheat oven to 200 F. On the stovetop, heat a large saute pan on medium high. Season the patties with salt and pepper.  Add the oil to the hot pan, swirl, and add the patties.  Cook them until they’re browned on both sides and medium rare, 3-4 minutes per side.  Transfer the patties to a baking sheet and place it in the oven to keep them warm.

Minutes 12-17

Add the onions, garlic, and mushrooms to the saute pan and cook until they begin to brown, 5-7 minutes

Minutes 18-21

Sprinkle the flour over the vegetables and stir with a wooden spoon to coat.  Sir in the stock, breaking up any lumps, and then the ketchup, soy sauce, and Worchestershire.  Cook until gravy thickens, 2-3 min.  Serve the patties over mashed potatoes or sauteed spinach, topped with gravy.