This chop steak and gravy was a country girl's dream. It was super flavorful and tasted great with a heaping helping of mashed potatoes
Next time, I plan to use my standard ground sirloin to allow for a browner (Is that a word?) gravy. I also plan to cook the steaks and veggies in separate batches. My pan was pretty crowded with the onions, mushrooms, and meat cooking at the same time.
Adapted from Allrecipes
1 lb ground beef
1/4 cup seasoned bread crumbs
1/8 tsp ground black pepper
1 clove garlic, minced
1 tsp Worcestershire sauce
1 tbsp vegetable oil
1 large sweet onion, thinly sliced
6 button mushrooms, thinly sliced
3 tablespoons all-purpose flour
1 1/2 cups beef broth
1. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, garlic, and Worcestershire sauce. Form into 4 balls, and flatten into patties.
2. Heat the oil in a large skillet over medium heat. Add the patties and cook until well-browned, about 4 minutes per side. Remove the beef patties to a plate, and cover with foil to keep warm.
3. Saute the onion and mushroom slices in the drippings until onions are translucent, adding more oil if necessary. Sprinkle flour over the vegetable mixture. Stir well, scraping any browned bits off the bottom of the pan. Cook 1 minute, stirring constantly.
4. Gradually add the beef broth, stirring well after each addition. Bring to a boil, then reduce heat to medium low. Cook for 5 minutes, stirring frequently, until the gravy thickens.
5. Turn heat to low and return patties to the gravy. Cover and simmer for 15 minutes. Adjust seasonings to taste and serve over mashed potatoes or egg noodles.