And believe it or not, it qualified as Pantry Challenge friendly in that I have everything on hand to make it ... sweet!
Here's how I do it:
2 1/2 lbs of ground beef (umm, 90/10 is what I used because it's what I had)
2 egg, beaten
2 shallot, chopped or 1/4 onion chopped smallish
2 clove garlic, chopped smallish
6 tbs parsley chopped
1 tsp ground mustard
3 tbs panko or bread crumbs
1/4 c plus a dash flour
2 tbs oil
2 tbs butter
salt and pepper to taste
Then you need this to make the gravy (this made tons of gravy which was good with the egg noodles):
4 tbs butter
3 8 oz package of shrooms, sliced (or 3 cans small cans (4 oz) shrooms)
3/4 onion, chopped small
1/2 tsp thyme
1/4 c flour
4 c (or 1 carton) beef broth
salt and pepper
Whew. Sounds like a lot, but its not really.
Preheat oven to 350.
Combine everything EXCEPT the oil and butter for the patties. Pat gently to form 10 patties.
Heat the butter and the oil in a large skillet over medium high heat. Cook the patties for 2 to 3 minutes on each side and then place in a baking dish.
Drain the skillet of any liquid. NOW it's time to make the gravy...yummm...we love gravy! Add butter and reduce the heat to medium. When butter is melted, add the shrooms, onions and thyme. Cook til shrooms are soft.
Sprinkle the shrooms with flour
Honestly, I am NOT a big wine drinker but this stuff is what I like to have hanging around, you know, just in case!
Pour in the remaining broth slowly, while stirring. Make sure you are getting the browned bits off the bottom (hubby calls this magic stuff). Let simmer on medium low for about 10 minutes, stir frequently.
Pour the gravy over the steaks in the baking dish and cover with foil. Bake dish in the oven for 30 minutes (give or take 5 minutes) til cooked through.
I served, again, with buttered egg noodles because that's what I had on hand ... but this would be really good with mashed potatoes!
Go ahead and put this on the menu plan ASAP ... you won't be sorry!
*NOTES: the first time I made this, I said I would definitely add more salt and pepper ... and maybe chop up the shallots a little more as mine were a little chunky. I strongly recommend both as I did the same thing the 2nd time around.
Quick tip for ahead of meal preparation: mix the meat and form in to balls, stick in the fridge until closer to dinner time ... when ready to cook, just flatten them out in to patties.
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