Categories: Beef

Ingredients

• 2 lbs. ground chuck
• 2 tbsp. Worcestershire
• 1 tbsp. chopped fresh thyme
• 2 garlic cloves, minced
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp canola oil
• 1 medium red onion, halved and cut into 1/4-inch-thick slices
• 1 1/2 cups sliced baby Portobello mushrooms
• 2 tbsp. all-purpose flour
• 1 1/2 cups beef broth
• Garnish: chopped fresh thyme

Directions

1. In a large bowl, stir together beef, Worcestershire, thyme, garlic, salt and pepper. Divide mixture into 6 portions; shape each portion into a 3/4-inch thick patty.

2. In a 12-inch ovenproof skillet, heat oil over medium-high heat. Add patties; cook until browned, 3-4 minutes per side. Remove from skillet using a slotted spoon, and let drain on paper towels, reserving 2 tbsp. drippings in skillet.

3. Add onion to drippings. Cook over medium-high heat, stirring frequently, just until tender, about 5 minutes. Stir in mushrooms; cook just until tender, about 4 minutes.

4. Reduce heat to medium. Stir in flour; cook for 1 minute. Whisk in broth until well combined; return patties to skillet, and bring to a boil. Reduce heat to medium-low; cook until gravy is thickened and cooked through, 8-10 minutes. Garnish with thyme.

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