- 1 pound lean ground beef
- 1/3 cup dry bread crumbs
- 1/4 cup finely chopped onion
- 1 egg - beaten
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 2 cups beef stock
- 2 medium onions, sliced thin
- 2 cup shitake mushrooms, sliced thin
- 3 tablespoons cold water
- 3 tablespoons cornstarch
In a mixing bowl, use your hands to combine the ground beef, breadcrumbs, onion, egg, salt, pepper, and one tablespoon Worcestershire sauce with hands.
Shape into 5 patties, about a half-inch thick. In a skillet, heat olive oil to medium-high and brown each patty for about three minutes per side or until brown. Remove the patties and add the onions and mushrooms to the skillet and sauté until the onions are just beginning to brown. Add the stock and one tablespoon Worcestershire and scrape the bottom of the pan. Turn the heat up to high and bring to a boil, reducing liquid by half. In a bowl, whisk together the cold water and cornstarch and whisk into the reduced stock. Reduce heat to medium-low and put the patties back in the sauté pan, cover, reduce and simmer for about ten minutes. Serve with mashed potatoes and a vegetable.