Ingredients:

  • 1 pound Ground Beef (75% to 80% lean)
  • 1 egg
  • 1/2 cup bread crumbs
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon vegetable oil
  • 1 small yellow onion, thinly sliced
  • 1 package (8 ounces) sliced mushrooms
  • 2 tablespoons flour
  • 2 cups reduced-sodium beef broth

Cooking:

    1. Combine Ground Beef with egg, breadcrumbs, Worcestershire sauce, dill weed, granulated onion, granulated garlic, salt and pepper in a medium bowl, mixing lightly but thoroughly. Lightly shape beef mixture into four 1/2-inch-thick patties.
    2. Heat oil in large nonstick skillet over medium heat until hot. Place patties in skillet; cook 5 to 6 minutes per side. Remove patties from skillet; set aside and keep warm.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Tenderized patties from the grocery store can be purchased and used in place of Ground Beef.
  1.  Add sliced onion and mushroom to skillet; cook and stir 4 to 5 minutes. Reduce heat to low; sprinkle flour over onion mixture. Cook 2 minutes or until lightly browned. Add beef broth.
  2. Return patties to skillet; continue cooking until sauce has thickened and reduced slightly. Serve patties with gravy.

 

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

 

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 steak with gravy: 332 Calories; 148.5 Calories from fat; 16.5g Total Fat (5.8 g Saturated Fat; 0.6 g Trans Fat; 1.7 g Polyunsaturated Fat; 6.7 g Monounsaturated Fat;) 114 mg Cholesterol; 727 mg Sodium; 17 g Total Carbohydrate; 1.8 g Dietary Fiber; 3.2 g Total Sugars; 28 g Protein; 0 g Added Sugars; 69.5 mg Calcium; 3.7 mg Iron; 587 mg Potassium; 0.4 mcg Vitamin D; 0.6 mg Riboflavin; 11 mg NE Niacin; 0.6 mg Vitamin B6; 2.3 mcg Vitamin B12; 292 mg Phosphorus; 5.9 mg Zinc; 30.6 mcg Selenium; 117.3 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.