A delicious and hearty dish featuring seasoned beef patties topped with a rich mushroom gravy, perfect for a comforting meal.
In a mixing bowl, combine the ground beef, egg, chopped onion, Worcestershire sauce, salt, and crushed peppercorns.
Mix gently to avoid overworking the meat, which can make the patties tough.
Shape the mixture into four equal-sized patties.
Make a small indentation in the center of each patty to prevent it from puffing up during cooking.
Heat butter in a skillet over medium heat and sauté the mushrooms until golden brown.
Don't overcrowd the skillet to ensure the mushrooms caramelize properly.
Remove the mushrooms from the skillet and set aside.
Keep the mushrooms warm by covering them with foil.
In the same skillet, cook the patties for about 5 minutes on each side until browned.
Avoid pressing the patties down to retain their juices.
Add the beef and chicken broths to the skillet, reduce the heat to low, and simmer the patties for 10 minutes.
Cover the skillet to keep the moisture in and cook the patties evenly.
Remove the patties and keep them warm. Mix the cornstarch with water and add to the skillet, stirring until the gravy thickens.
Stir constantly to avoid lumps in the gravy.
Return the patties to the skillet, spoon the gravy over them, and top with the sautéed mushrooms.
Let the patties heat through in the gravy for enhanced flavor.
Serve the patties with the mushroom gravy over mashed potatoes or your choice of side.
Garnish with fresh parsley for a pop of color and added freshness.
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