Recipe by NoeleenCleary
Posting this here for Annie. (It's a long story.) If you don't use homemade stock use low-sodium beef broth so you can control the salt. You'll need to check your seasonings (salt and pepper) after making the gravy. This makes a little extra gravy for mashed potatoes or noodles or what-have-you. Prep and cooking times are approximate. You can do this! ETA: Thank you, Lainey, for the wonderful review. I was unclear in the instructions about the size of the patties if you had to cook them longer and I apologize. Change has been made specifying that. I'm glad you enjoyed them.
Top Review by EppiRN
Excellent! And made with things I usually have on hand in the pantry. I used dried italian bread crumbs, substituted 1 Tbsp onion powder for minced onion (hubby hates the texture of real onions), and made gravy without mushrooms. Plenty flavorful! Just add salt to your tasting! Thanks!! A nice alternative to meatloaf for dinner. Just served with buttered pasta noodles.
- 1 lb ground beef (I used 80/20)
- 1⁄2 cup tomato juice
- 1 cup soft fresh breadcrumb (crumb from day-old bread preferred)
- 1⁄3 cup minced onion
- 1 egg, beaten
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups sliced fresh mushrooms
- 2 1⁄2 cups beef broth or 2 1⁄2 cups homemade beef stock
- salt and pepper
Directions See How It's Made
- In a medium bowl combine the ground beef, tomato juice, bread crumbs, minced onion, beaten egg, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Work gently with your hands to combine. Meat mixture will be soft.
- Divide meat mixture into 6 oval patties of equal size, approximately 1/2 inch thick.
- In a large skillet over medium heat, heat 1 tablespoon of oil. When pan and oil are hot add 3 of the patties and cook until browned on both sides, and just cooked through, turning gently to avoid breaking patties apart. (About 4 - 5 minutes per side).
- Remove patties from skillet to a warm plate. Drain away drippings from skillet. Repeat step 3 for remaining patties.
- Remove last 3 patties from skillet. Drain away all but 2 tablespoons of the drippings.
- Turn heat under skillet to medium-high. Add 2 tablespoons butter to the drippings in the skillet. When melted add 4 tablespoons flour, stirring constantly to combine all to make a roux. Cook 1-2 minutes longer, still stirring.
- Turn heat under skillet to high and add beef broth (or stock) and mushrooms, stirring constantly as gravy comes to a boil and thickens.
- Remove from heat. Taste gravy and adjust salt and pepper if needed. Return cooked patties to the gravy to heat through.
- Serve with mashed potatoes, wide egg noodles and veggie of your choice.