*INGREDIENTS:
+For the steaks:
°1/3 cup breadcrumbs
°1 egg
°1 yellow onion, grated
°1 tsp kosher salt
°1/2 tsp black pepper
°1 pound lean ground beef like 90/10
°1 tablespoon extra virgin olive oil
+For the mushroom sauce:
°2 tablespoons of butter
°8 oz. mushrooms I used baby portobellas
°2 tsp all-purpose flour
°2 c beef broth
°salt to taste
°black pepper
*Methods
In a large bowl, combine the grated onion (and its juice), breadcrumbs (1/3 cup), egg, kosher salt (1 tsp) and black pepper (1/2 tsp) until homogeneous.
Adding ground beef to bowl and blend it with breadcrumbs & onion mixture.
Divided beef mix to four equal parts. The way is to press beef mixture to the bottom of bowl & use your finger to "draw" lines dividing it to four quadrants. Form with your hands 4 oval-shaped patties about 2.5 cm thick.
Heat skillet on high heat. Only when hot (after about 2 minutes), add olive oil (1 tbsp) to the pan and stir to coat well.
Add the patties to the hot pan and cook for 2 minutes on each side – they should have a nice brown color. For the best color, don't move them until the two minutes are up.
Removing patties and placing them on a plate.
Adding butter (2 tsp) to the pan, then adding sliced mushrooms time they have melted.
Cook mushrooms for 2 minutes until golden brown. Then sprinkling flour (2 tablespoons) on mushrooms. Toss the mushrooms around, coating each with flour and continue cooking for another minute.
Add the beef broth (2 cups), stirring constantly to incorporate the flour, and bring to a simmer.
Add steak patties to sauce mixture and simmer, uncovered, for an additional 5 minutes or until cooked through and sauce has thickened.
Remarks
Tip to save time: prepare the pancakes in advance and store them in the refrigerator for a maximum of two days.
Money-saving tip: Look for ground beef on sale or buy it in bulk to keep in your freezer. Taking it out of the freezer 24 h before make this recipe.You can also make your own breadcrumbs by toasting 2 slices of bread & crumbling them in your food processor.
For a gluten-free version: use gluten-free breadcrumbs in the steaks and use cornstarch instead of flour (added after the broth in a porridge) for the sauce.
Nutrition information provided does not include added sodium, seasoning to taste, optional ingredients, and does not consider brands. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Enjoy !
