PEPPER STEAK IN A CROCK POT - OMG DON'T LOSE THIS

 

Ingredients

2 pounds beef sirloin, cut into 2 inch strips

¾ teaspoon garlic powder, or to taste

3 tablespoons vegetable oil

1 cube beef bouillon

¼ cup hot water

1 tablespoon cornstarch

½ cup chopped onion

2 large green bell peppers, roughly chopped

1 (14.5 ounce) can stewed tomatoes, with liquid

3 tablespoons soy sauce

1 teaspoon white sugar

1 teaspoon salt

Directions

Sprinkle beef sirloin strips with garlic powder. Heat vegetable oil in a large skillet over medium heat and sear beef strips, about 5 minutes per side. Transfer to a slow cooker.

Mix bouillon cube with hot water in a separate container until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with beef strips. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Garlic Butter Steak and Potatoes

 

Ingredients:

1 1/2 pounds sirloin steak, cut into bite-sized pieces

1 1/2 pounds baby potatoes, halved

4 tablespoons olive oil, divided

6 cloves garlic, minced

4 tablespoons unsalted butter, divided

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped for garnish

Directions:

Preheat your oven to 400°F (200°C).

In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread the potatoes out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until golden brown and tender.

While the potatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bite-sized steak pieces to the skillet and cook until browned on all sides and cooked to your desired level of doneness, about 5-7 minutes. Remove the steak from the skillet and set aside.

In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the dried thyme, dried rosemary, and dried oregano.

Return the cooked steak to the skillet and toss to coat in the garlic butter sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.

Remove the roasted potatoes from the oven and add them to the skillet with the steak. Toss everything together until well combined.

Melt the remaining 2 tablespoons of unsalted butter over the steak and potatoes, stirring gently to coat evenly.

Garlic Butter Steak Bites and Cheesy Smashed Potatoes

 

Ingredients:

For the steak bites:Garlic Butter Steak Bites and Cheesy Smashed Potatoes

1 pound sirloin steak, cut into cubes

2 tablespoons garlic, minced

4 tablespoons butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the smashed potatoes:

1 pound baby potatoes

1 cup cheddar cheese, shredded

2 tablespoons olive oil

Salt and pepper to taste

Fresh chives, chopped (for garnish)

Directions:

Prepare the Potatoes:

Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.

Preheat a griddle over medium-high heat.

Place the potatoes on the griddle and smash them lightly with a spatula.

Drizzle the smashed potatoes with olive oil and season with salt and pepper.

Cook until golden and crispy, about 10 minutes on each side.

Sprinkle the shredded cheddar cheese over the potatoes and cook until melted. Remove from heat and garnish with chopped chives.

Prepare the Steak Bites:

Heat the griddle over high heat and add the butter.

Once the butter is melted and foamy, add the minced garlic and sauté until fragrant, about 1 minute.

Add the steak bites to the griddle, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.

Remove from heat and garnish with chopped parsley.

Serve:

Serve the garlic butter steak bites alongside the cheesy smashed potatoes.

Additional Information:

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutesGarlic Butter Steak Bites and Cheesy Smashed Potatoes

Ingredients:

For the steak bites:

1 pound sirloin steak, cut into cubes

2 tablespoons garlic, minced

4 tablespoons butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the smashed potatoes:

1 pound baby potatoes

1 cup cheddar cheese, shredded

2 tablespoons olive oil

Salt and pepper to taste

Fresh chives, chopped (for garnish)

Directions:

Prepare the Potatoes:

Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.

Preheat a griddle over medium-high heat.

Place the potatoes on the griddle and smash them lightly with a spatula.

Drizzle the smashed potatoes with olive oil and season with salt and pepper.

Cook until golden and crispy, about 10 minutes on each side.

Sprinkle the shredded cheddar cheese over the potatoes and cook until melted. Remove from heat and garnish with chopped chives.

Prepare the Steak Bites:

Heat the griddle over high heat and add the butter.

Once the butter is melted and foamy, add the minced garlic and sauté until fragrant, about 1 minute.

Add the steak bites to the griddle, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.

Remove from heat and garnish with chopped parsley.

Serve:

Serve the garlic butter steak bites alongside the cheesy smashed potatoes.

Additional Information:

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Garlic Butter Steak Bites with Mashed Potato and Green Beans

 

Ingredients:

Steak Bites

1 1/2 pounds sirloin steak, cut into 1-inch cubes

3 tablespoons olive oil

4 cloves garlic, minced

4 tablespoons unsalted butter

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon sea salt

1/2 teaspoon black pepper

Fresh parsley, chopped, for garnish

Mashed Potatoes

2 pounds Yukon Gold potatoes, peeled and cut into chunks

1/2 cup whole milk

1/4 cup unsalted butter

1/4 cup sour cream

1 teaspoon sea salt

1/2 teaspoon black pepper

Green Beans

1 pound fresh green beans, trimmed

2 tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Instructions:

Mashed Potatoes

Cook the Potatoes: In a large pot, add the potato chunks and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender, about 15-20 minutes.

Mash the Potatoes: Drain the potatoes and return them to the pot. Add the milk, butter, sour cream, sea salt, and black pepper. Mash until smooth and creamy. Keep warm.

Green Beans

Cook the Green Beans: In a large skillet, heat olive oil over medium-high heat. Add the trimmed green beans and cook, stirring occasionally, until they are tender and slightly charred, about 5-7 minutes.

Add Garlic and Seasoning: Add the minced garlic, sea salt, black pepper, and red pepper flakes (if using). Cook for another 1-2 minutes until the garlic is fragrant. Remove from heat and keep warm.

Steak Bites

Cook the Steak: In a large skillet, heat olive oil over high heat. Add the steak cubes in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.

Make the Garlic Butter: In the same skillet, reduce the heat to medium. Add the unsalted butter and minced garlic. Cook until the butter is melted and the garlic is fragrant, about 1-2 minutes. Stir in the dried thyme, dried rosemary, sea salt, and black pepper.

Combine Steak and Garlic Butter: Return the steak bites to the skillet and toss to coat in the garlic butter. Cook for an additional 1-2 minutes until the steak is warmed through.

Serve

Assemble the Plate: Divide the mashed potatoes among plates. Top with garlic butter steak bites and a side of green beans.

Garnish: Garnish with chopped fresh parsley and serve immediately.

GARLIC BUTTER STEAK BITES AND MASH 🥩🧈🥔

 

Ingredients:

For the Steak Bites:

1 1/2 lbs sirloin steak, cut into bite-sized pieces

4 cloves garlic, minced

4 tablespoons unsalted butter

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the Mashed Potatoes:

2 lbs russet potatoes, peeled and cut into chunks

1/2 cup whole milk

4 tablespoons unsalted butter

1/4 cup sour cream

Salt and pepper to taste

Directions:

Step 1: Prepare the Mashed Potatoes

Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the milk, butter, and sour cream. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.

Step 2: Cook the Steak Bites

In a large skillet, heat the olive oil over medium-high heat. Season the steak bites with salt and pepper. Add the steak bites to the skillet in a single layer, cooking in batches if necessary. Cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness. Remove the steak bites from the skillet and set aside.

Step 3: Make the Garlic Butter Sauce

In the same skillet, reduce the heat to medium. Add the butter and minced garlic. Cook, stirring frequently, until the garlic is fragrant and the butter is melted, about 1-2 minutes. Be careful not to burn the garlic.

Step 4: Combine and Serve

Return the cooked steak bites to the skillet and toss to coat them in the garlic butter sauce. Cook for an additional minute to heat through. Serve the garlic butter steak bites over a bed of mashed potatoes. Garnish with chopped fresh parsley.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 4

Philly Cheese Steak Casserole

 

Ingrеdіеntѕ:

• 1 1/2 роundѕ lеаn grоund bееf
• 2 bеll рерреrѕ
• 1/2 уеllоw оnіоn
• 1 сlоvе gаrlіс
• 1 teaspoon ѕеаѕоnеd salt (Lawry’s or Mortons)
• 4 ѕlісеѕ Prоvоlоnе cheese
• 4 lаrgе eggs
• 1/4 сuр hеаvу сrеаm
• 1 tеаѕрооn hоt ѕаuсе
• 1 teaspoon Worcestershire sauce

Directions:

Preheat oven tо 350 dеgrееѕ. Sрrау a 9×9 baking dish with nоn-ѕtісk ѕрrау.
Dісе the рерреrѕ and оnіоnѕ іntо bіtе-ѕіzеd pieces. Mіnсе the gаrlіс.
Add the ground bееf tо a ѕkіllеt and сооk оvеr mеdіum heat, сrumblіng as іt cooks.
When bееf is broken apart, but ѕtіll pink, аdd thе рерреrѕ, оnіоn, garlic, аnd seasoned salt. Cоntіnuе сооkіng, stirring often, untіl bееf is cooked through and vеgеtаblеѕ hаvе ѕоftеnеd a bіt.
Drain grеаѕе from thе ѕkіllеt and роur mixture into thе рrераrеd bаkіng dіѕh.
Tеаr thе cheese іntо ѕmаll pieces and place оvеr the beef mixture. (I like it cheesy so I actually use more Provolone)
Add the eggs, cream, hоt ѕаuсе, and Worcestershire sauce tо a mixing bоwl аnd whisk wеll to combine.
Pour the egg mixture оvеr thе bееf аnd рlасе thе dіѕh іn thе oven. Bаkе fоr 35 mіnutеѕ оr untіl thе eggs аrе ѕеt.
Lеt ѕіt 5 mіnutеѕ bеfоrе ѕlісіng and serving

The Best Chicken Fried Steak with Gravy

 

Ingredients

• 4 (1/2 pound) beef cube steaks
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1 egg
• 1 tablespoon hot pepper sauce (e.g. Tabasco(TM))
• 2 cloves garlic, minced
• 3 cups vegetable shortening for deep frying
• 1/4 cup all-purpose flour
• 4 cups milk
• kosher salt and ground black pepper to taste

Directions

Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Cubed Steak with Onion Gravy

 

You’ll Need :

• 1 1/2 to 2 pounds cubed steak
• 1/4 cup flour
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/2 cup oil
• 1 (14 ounce) can beef broth
• 1 onion, cut into rings
• 1 package dry onion soup mix

Directions :

Mix flour, pepper, salt, and garlic powder in a shallow dish. Coat cubed steak with flour mixture. In a skillet heat oil and cook steak about five minutes on each side until brown and done on inside. Remove steak from pan. Add beef broth, onion, and dry onion soup mix to pan and cook until onions are done. Can thicken gravy with a little of the leftover flour if you want it thicker. Serve gravy as a side or pour over steak. Serves 4. Enjoy!

Philly Cheesesteak Egg Rolls

 

You’ll Need :

• 1 lb Sirloin Strips (lean) or other beef sliced thin
• 1 Green Pepper (large)
• 1 Onion (medium)
• 1 Egg
• Sargento Provolone Slices, 1 pkg, 8 oz or Shredded
• Nasoya Egg Roll Wraps (approx 8)
• McCormick Grill-Mates Montreal Steak Seasoning
• Olivio Buttery Spray
• Vegetable Oil (if deep frying)

Directions :

Dice Green Pepper and Onion into bite size pieces and saute’ in pan with oil / butter on medium heat
Cut Sirlion Steak Strips into small pieces (approx 1 inch each) and add to pan with pepper & onion mixture
Generously season with McCormick Grill Mates Montreal Steak Seasoning
Cook on medium heat until steak is well cooked and peppers & onions are soft, slower is better for flavor and texture
Once cooked through, remove from heat and set aside for 10 minutes to allow meat to rest
Place Nasoya Egg Roll Wraps on parchment paper
Beat egg in a bowl and brush all four edges of each egg roll wrap with egg (this will help seal the egg roll together when cooking)
Add approximately 2 tablespoons of steak / peppers / onion mixture to the middle of the egg roll wrap and top with one slice of provolone cheese folded on top
Fold the bottom of the egg roll wrap up half way to cover the meat mixture (like an envelope) then fold in both sides, before folding the top down add a little more egg (like a glue) and fold the top down closing the egg roll.
Deep Frying Option: Drop each egg roll into vegetable oil preheated on medium heat (you don’t want the oil too hot) flipping until it is golden brown (approx 3-4 minutes each)
Air Fryer Option: Spray outside of egg roll with Olivio Buttery Spray and place in air fryer at 390 degrees for 12 minutes. Flip half way through if necessary based on your air fryer.
Oven Option: Spray the outside of the egg roll lightly with the Olivio Buttery Spray and place in pre-heated 400 degrees oven for 10-12 minute, flip half way through.
When fully cooked, allow egg rolls to cool on paper towel lined plate before serving. Delicious!
If you would like to have a dip for these, a mayonnaise / horseradish mixture matches perfectly!

Philly Cheese Steak Sloppy Joes

 

INGREDIENTS:

• 1 pound ground beef
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 small onion
• 1 green bell pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• 1/2 cup beef broth
• 1 tablespoon cornstarch
• 4 slices white american or provolone cheese
• 4 rolls

INSTRUCTIONS:

Heat a saute pan over medium heat. Crumble ground beef and season with salt and pepper, then cook until browned. Remove from pan and set aside.

Add butter to pan. Once melted, add onion and bell pepper and saute until onions are translucent.

Return ground beef to pan. Add garlic powder, worchestershire sauce, and beef broth, stirring to combine. Add cornstarch and stir until dissolved. This will thicken the beef broth and create a sauce.

Reduce heat to low. Cover meat mixture with cheese slices and allow to set for 1-2 minutes, or until melted. Remove from heat, spoon onto rolls and serve immediately.

GARLIC STEAK AND POTATO FOIL PACKS

 

Ingredients

• 2–2 1/2 pounds top sirloin steak, trimmed of fat and cut into 2 1/2-inch pieces (see note)
• 1 pound baby yellow potatoes quartered (or halved if they are already less than 1 inch in size, see note)
• 3 tablespoons olive oil
• salt and pepper, to taste (I use about 1 teaspoon salt and 1/4 teaspoon black pepper)
• 1 tablespoon minced garlic
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• fresh thyme or parsley for topping (optional)

Instructions

In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine.
Divide steak and potatoes between four 12×12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness (see note).
Garnish with fresh thyme or parsley and serve immediately.

GARLIC BUTTER STEAK AND POTATOES SKILLET

 

INGREDIENTS

• 2-4 petite steaks *see note
• salt and pepper to taste
• garlic powder to taste
• 1 tablespoon olive oil
• 2-4 pounds baby potatoes, diced
• 2-6 tablespoons salted butter, soft enough to mash with a fork one tablespoon per steak, plus two tablespoons for the potatoes
• 2 teaspoons minced garlic
• 1 teaspoon dried Italian herb blend
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh parsley

INSTRUCTIONS

Preheat oven to 400 degrees. In a small bowl combine butter, garlic, and dried herbs and set aside. Season steaks generously with salt, pepper, and garlic powder on both sides.
Place skillet over medium-high heat and drizzle with oil. Sear steaks for 2-3 minutes one each side until nice and browned. Transfer to a plate and set aside.
Add potatoes to the skillet, season generously with salt, pepper, and garlic powder and saute 3-5 minutes until browned. Push potatoes to one side of the pan and return steaks to the other side of the pan.
Transfer to oven and cook for 15-20 minutes until potatoes are fork-tender and steak is cooked to your preferred doneness.
Immediately after removing from oven, place a dollop of the garlic butter on each steak and the rest on the potatoes and let it melt over the food before stirring the potatoes to coat in butter and then topping with chopped thyme and parsley before serving.

Steak Cheese Steak Quesadillas

 

INGREDIENTS:

• 1 (1 pound) beef top sirloin, thinly sliced
• 2 small onions, sliced
• 2 green bell peppers, sliced
• 1 cup barbeque sauce (such as Bull’s-Eye(R) Texas-Style Bold Barbeque Sauce)
• 8 (10 inch) flour tortillas
• 2 cups shredded Cheddar cheese

DIRECTIONS:

Preheat oven to 425 degrees F (220 degrees C).
Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.
Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.

PHILLY CHEESE STEAK CROCK POT RECIPE

 

Ingredients :

• 2½ to 3 pounds beef round steak
• 2 green peppers, sliced thin
• 1 onion, sliced thin
• 1 envelope dry Italian dressing mix
• 2 c. beef stock
• 2 t. black pepper
• 3 t. garlic salt
• 6 hoagie buns
• 12 Provolone cheese slices

Instructions :

Spray your crock pot with Pam
Cut the beef round steak into thin slices and brown just a minute in a pan
Add green pepper, onion, stock, garlic salt, pepper and dressing mix to the crock pot and cover
Cook on low for 8 hours
Cover the bottom of your baking sheet with foil or parchment paper
Once the meat and veggie mixture is cooked and your crock pot is done, spoon the mixture onto your sliced hoagie buns with the closed ends of the buns on the baking sheet
Top each hoagie with 2 slices of provolone cheese, overlapping on each sandwich
Bake your sandwich in the oven at 350 or on low broil for just a few minutes to melt the cheese
Enjoy!

SLOW COOKER SWISS STEAK AND ONION

 

Ingredients

• 3/4 cup all-purpose flour
• 2 teaspoons salt
• 2 teaspoons dry mustard
• 1 teaspoon black pepper
• 2 pounds cube steak
• 1/4 cup vegetable oil
• 1 onion, sliced thin
• 2 cloves garlic, minced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 2 (14.5 ounce) cans diced tomatoes
• 2 tablespoons Worcestershire sauce
• 2 teaspoons ground paprika
• 2 teaspoons ground thyme
• 2 teaspoons dried oregano

Directions

Mix flour, salt, mustard, and pepper together in a wide, shallow bowl.
Dredge cube steaks in the flour mixture to coat completely.
Heat oil in a skillet over medium-high heat. Fry steaks until golden brown, 2 to 3 minutes per side; transfer to a slow cooker, reserving drippings in the skillet.
Saute onion and garlic in the reserved drippings in the skillet until softened, 2 to 3 minutes more; add to the slow cooker. Discard the oil.
Stir beef broth and tomato paste together in a bowl until the paste dissolves into the broth; add tomatoes, Worcestershire sauce, paprika, thyme, and oregano. Pour the broth mixture over the steaks in the slow cooker.
Cook on Low until the meat is tender to the point of falling apart, 6 to 8 hours

Garlic Butter Steak and Potatoes Skillet

 

Ingredients

• Petite steaks
• Salt and pepper
• Garlic powder
• Olive oil
• Potatoes
• Salted butter
• Minced garlic
• Dried Italian herb blend
• Chopped fresh thyme
• Chopped fresh parsley

How To Make It

Preheat oven to 400 degrees. In a small bowl combine butter, garlic, and dried herbs and set aside. Season steaks generously with salt, pepper, and garlic powder on both sides.
Place skillet over medium-high heat and drizzle with oil. Sear steaks for 2-3 minutes one each side until nice and browned. Transfer to a plate and set aside.
Add potatoes to the skillet, season generously with salt, pepper, and garlic powder and saute 3-5 minutes until browned. Push potatoes to one side of the pan and return steaks to the other side of the pan.
Transfer to oven and cook for 15-20 minutes until potatoes are fork-tender and steak is cooked to your preferred doneness.
Immediately after removing from oven, place a dollop of the garlic butter on each steak and the rest on the potatoes and let it melt over the food before stirring the potatoes to coat in butter and then topping with chopped thyme and parsley before serving.

Salisbury Steak Garlic Mash Potatoes Mushroom & Onion gravy

 

INGREDIENTS

For the Steaks:

• 1/3 cup breadcrumbs
• 1 egg
• 1 small yellow onion grated
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 lb. lean ground beef such as 90/10
• 1 tablespoon extra-virgin olive oil

For the Mushroom Gravy:

• 2 tablespoons butter
• 8 oz. sliced mushrooms I used baby portobellas (cremini)
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• kosher salt to taste
• black pepper to taste

Instructions

In a large bowl, mix together the grated onion (and its juices), the breadcrumbs (1/3 cup), the egg, the kosher salt (1 teaspoon), and the black pepper (1/2 teaspoon) until well combined. Add the ground beef to the bowl and mix to combine with the breadcrumb and onion mixture. I recommend using your hands for this. Divide the beef mixture evenly into four. The easiest way to do this is to press the beef mixture into the bottom of the bowl and use your finger to “draw” lines dividing it into four quadrants. Form 4 oval shaped patties with your hands about 3/4ths of an inch thick. Heat a large skillet over high heat. Only after it’s searing hot (after about 2 minutes), add the olive oil (1 tablespoon) to the pan and swirl to coat. Add the patties to the hot pan and cook for 2 minutes on each side- they should a have nice brown color. To get the best color, don’t move them until the two minutes are up. Remove the patties to a plate. Add the butter (2 tablespoons) to the skillet, then add the sliced mushrooms after it’s melted. Cook the mushrooms for 2 minutes, until golden. Then, sprinkle the flour (2 tablespoons) over the mushrooms. Stir the mushrooms, coating each of them in the flour, and continue to cook for 1 more minute. Add the beef broth (2 cups), stirring constantly to incorporate the flour, and bring it to a simmer. Add the steak patties back into the gravy mixture and simmer, uncovered, for 5 more minutes, or until they’re fully cooked and the gravy has thickened.Notes Time saving tip: Form the patties ahead of time and store in your refrigerator for up to two days. Money saving tip: Look for ground beef on sale or buy it in bulk to store in your freezer. Take it out of the freezer 24 hours before making this recipe. You can also make your own breadcrumbs easily by toasting two slices of bread and using your food processor to crumble them. For a dairy-free version: use more olive oil instead of butter to make the gravy. For a gluten-free version: use gluten-free breadcrumbs in the steaks and use cornstarch instead of flour (added after the broth in a slurry) for the gravy. The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.