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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 681 calories
  • 45 min
  • 4 servings

Ingredients

  • 16 fl oz chicken or vegetable broth
  • 4 cloves garlic
  • 1 small bunch Italian (flat-leaf) parsley
  • 1 ½ lb lean ground beef
  • 1 lb white mushrooms
  • 1 medium yellow onion
  • 4 medium yellow potatoes
  • all-purpose flour
  • black pepper
  • butter, unsalted
  • panko bread crumbs
  • salt
  • thyme, dried
  • Worcestershire sauce

Instructions

  1. Wash, peel, and large dice potatoes. Transfer to a medium saucepan, cover with water, and bring to a boil. Reduce heat to medium and cook until potatoes can be easily pierced with a fork, 10-12 minutes. Drain and return to saucepan.
    • 4 medium yellow potatoes
  2. Heat a sauté pan over medium heat.
  3. In a medium bowl, combine beef, bread crumbs, Worcestershire, salt, and pepper. Mix well and form into 4 patties.
    • 1 ½ lb lean ground beef
    • ¼ cup panko bread crumbs
    • 2 tsp Worcestershire sauce
    • ½ tsp salt
    • ½ tsp black pepper
  4. Melt butter in pan. Add beef patties and cook until browned and almost cooked through, 3-4 minutes per side. Transfer to a plate.
    • 1 tbsp butter, unsalted
  5. Peel and thinly slice onion into half rings.
    • 1 medium yellow onion
  6. Once patties have been transferred, add more butter and onion to pan. Stirring frequently, cook until onion begins to soften, 2-3 minutes.
    • 1 tbsp butter, unsalted
  7. Wash and slice mushrooms. Peel and mince garlic.
    • 1 lb white mushrooms
    • 4 cloves garlic
  8. Add mushrooms, garlic, and thyme to pan. Stirring occasionally, cook until mushrooms are tender, 3-4 minutes.
    • 1 tsp thyme
  9. In a small bowl, whisk together flour and broth until smooth. Add to pan and stir to combine.
    • 1 tbsp all-purpose flour
    • 8 fl oz (1 cup) chicken or vegetable broth
  10. Return beef patties and any juices to pan. Cover and simmer until gravy thickens and steaks are cooked through, 4-5 minutes.
  11. Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.
    • 1 small bunch Italian (flat-leaf) parsley
  12. Add butter, broth, ½ of the parsley (save the rest for garnishing), salt, and pepper to potatoes. Mash until smooth.
    • 1 tbsp butter, unsalted
    • 8 fl oz (1 cup) chicken or vegetable broth
    • ½ tsp salt
    • ¼ tsp black pepper
  13. To serve, place mashed potatoes on a plate and top with steaks and gravy. Garnish with remaining parsley and enjoy!

Nutrition per Serving

Calories
681
Fat
36g
Net Carbs
41g
Protein
43g

Cookware

  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • potato masher
  • salad spinner (optional)
  • spatula
  • stainless steel sauté pan
  • vegetable peeler