Categories: Meals

Ingredients

• 1 lb. ground chuck
• 1 1/2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 1 medium Vidalia onion, coarsely chopped
• 8 oz. pkg. fresh mushrooms, quartered
• 2 tbsp all-purpose flour
• 1 1/4 cups beef stock
• Dash of Worcestershire
• Garnish: finely chopped fresh parsley

Directions

1. Shape meat with hands into 4 patties. Season both sides of patties with 1 tsp salt, 1/2 tsp pepper, and garlic powder.

2. Place a cast-iron skillet over medium heat 1 minute or until hot. Add patties, and cook 4 minutes on each side. Transfer patties to a plate, reserving drippings in skillet.

3. Add oil to reserved drippings in skillet, and cook over medium heat until hot. Add onion, mushrooms and remaining 1/2 tsp alt and 1/2 tsp pepper; saute 8 minutes or until onion is slightly browned and tender.

4. Sprinkle flour over onion mixture. Cook, stirring constantly with a wooden spoon, 1 minute or until flour is thoroughly blended and smooth. Slowly stir in Worcestershire and bring mixture to a light boil, stirring constantly.

5. Reduce heat to medium-low, add patties to skillet, and simmer 10 minutes or until patties are thoroughly cooked and gravy thickens. Place patties on individual serving plates, and top each with gravy.

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