Shelly's Recipe

HAMBURGERS WITH MUSHROOM AND ONION BEEF GRAVY

Category: Ground

Gravy
6 tbsp oil (may need a little more)
2 large onions, thinly sliced
8 oz fresh mushrooms, sliced (can use canned drained, fresh is better)
4 tbsp flour (use 5 tbsp for a thicker gravy)
2 cups beef broth
1 tbsp Worcestershire sauce, or to taste
1-2 tsp beef bouillon powder, or to taste
1/2 to 1 tsp fresh ground black pepper
Salt, optional and to taste

HAMBURGERS:
1 1/2 lbs ground beef
1 large egg, lightly beaten
4-6 garlic cloves, finely chopped
1 pkg dry onion soup mix
1 1/2 tbsp Worcestershire sauce
1/3 cup dry breadcrumbs
1 tsp fresh ground black pepper (can use more)
Pinch cayenne pepper, optional

Mashed potatoes

Ina bowl combine all hamburger mixture together using clean hands until well combined. Shape into 6 large patties or 8 small patties (at this point you may refrigerate for up to 24 hours). Heat 2 tbsp of oil in a large skillet over medium-high heat.

Add in hamburger patties and brown well for about 3 minutes on each side (do not cook the patties completely) transfer to a plate.

Add in more oil to the skillet (use enough oil to generously coat the bottom of your skillet) add in sliced onions and mushrooms; cook stirring scraping up any browned bits that has accumulated on the bottom of the skillet, cook for about 15 minutes or until the onions are softened adding in more oil if needed.

Add in the flour and stir for 1 minute. Add in beef broth, Worcestershire sauce and black pepper; bring to a simmer stirring until bubbly and thickened (at this point you may add in the beef bouillon starting with a small amount and adding in more to taste). Add the browned patties back to the skillet and turn to coat in the gravy.

Reduce heat to low and simmer for about 45 minutes or even 1 hour turning the patties 2-3 times during cooking. Serve with mashed potatoes. Serves 6

NOTE: For more gravy increase the beef broth to 3 cups and the flour to 6 tbsp for a very thick gravy increase to 7 tbsp.