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STEAK​

• 1/2 onion (white, brown or yellow)
• 1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs) I use panko for this one as they are course
• 500g ground beef (mince)
• 1 garlic clove , minced or 1 teaspoon jar garlic
• 1 egg
• 2 tbsp tomato sauce
• 1 beef bouillon cube , crumbled
• 1/2 tsp Worcestershire sauce
• 3 tsp dijon mustard OR 2 tsp dry mustard powder

GRAVY​

• 1 tbsp olive oil
• 2 garlic cloves , minced or 2 teaspoon of jar garlic
• 1/2 onion , finely chopped
• 150g mushrooms , sliced
• 2 tbsp unsalted butter
• 3 tbsp (35g) flour (all purpose / plain)
• 2 cups (500 ml) beef stock
• 1 cup (250 ml) water
• 2 tsp dijon mustard
• 2 tsp Worcestershire sauce
• Salt and pepper to taste

Instructions​

STEAK Patties​

• Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
• Add remaining Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit "pasty" which will ensure your patties hold together well.
• Divide into 5 and pat firmly into oval patties around 3/4" / 1 2/3 cm thick.

COOKING AND GRAVY​

• Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside). Remove onto plate.
• If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
• Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.
• Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
• Gradually add in beef stock, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.
• Add steaks along with the juices on the plate. Cook for 5 - 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
• Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
• Serve steaks topped with the mushroom gravy - over mashed potato is ideal! Sprinkle with a bit of parsley if desired.

 

[Thecheesequeen]

Well, it looks delicious, but it’s not a steak!

 

[Suzanne rose]

Well, it looks delicious, but it’s not a steak!

What represents a steak ? You are making this to represent a steak.
In cooking you can name recipes anything

 

[Nana Zorak]

I would not use this instead of proper steak. I never use beef mince for anything! You never know what part of the animal you would be eating. I only use Aldis Pork & veal mince. As I have said before I am extremely fussy. Steak from Aldi is the best value to get. As for Mushroom sauce. too many ingredients in the sauce it would no longer taste of mushroom. All you need to make a good mushroom sauce is butter, mushrooms, flour for thickening & a little milk or cream.