Chopped Steak With Mushroom Gravy Recipe

Make meat mixture

In a large bowl combine ground beef and ground pork. Add the grated onion, minced garlic, egg, breadcrumbs, milk, Worcestershire sauce, salt, and black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep the steaks tender.

Form patties

Divide the mixture into four equal portions (about 5 oz each) and form into flattened oval patties about 3/4 inch thick. Press a slight depression in the center of each patty to help them cook evenly.

Sear

Heat a large skillet over medium-high heat and add 1 tablespoon oil and 1 tablespoon butter. When the fat shimmers, add the patties (work in batches if necessary) and sear until a deep brown crust forms, about 3–4 minutes per side. Avoid crowding the pan. If the patties are thicker, reduce heat to medium and cook an additional 2–3 minutes per side until an internal temperature of 155–160°F (68–71°C) is reached. Transfer cooked patties to a plate and tent loosely with foil. Reserve skillet drippings for the gravy.

Sauté mushrooms and aromatics

In the same skillet used for the steaks (add remaining 1 tablespoon oil and 1 tablespoon butter if pan is dry), heat over medium. Add the sliced mushrooms and spread in an even layer. Let them brown undisturbed for 3–4 minutes, then stir and continue cooking another 2–3 minutes until golden and any liquid has mostly evaporated. Add the minced shallot (or onion) and garlic and cook 1–2 minutes until softened and fragrant.

Make roux

Sprinkle the flour over the mushrooms and stir to coat. Cook the flour for 1–2 minutes, stirring constantly, to remove the raw flour taste. This will thicken the gravy.

Deglaze and simmer

Slowly pour in the beef stock while scraping the browned bits from the bottom of the pan with a wooden spoon. Stir to combine and bring to a gentle simmer so the gravy thickens, about 3–5 minutes. Add Worcestershire sauce and thyme. Taste and season with salt and pepper. If you prefer a silkier, richer gravy, stir in the heavy cream at the end and warm through (do not boil).

Finish

Return the chopped steaks and any accumulated juices to the pan. Spoon gravy over the patties and simmer gently for 2–3 minutes to meld flavors and finish cooking. If gravy is too thick, whisk in up to 1/4 cup additional stock or water to reach desired consistency.

Transfer chopped steaks to plates or a platter, spoon generous amounts of mushroom gravy over each. Garnish with chopped parsley and serve immediately with mashed potatoes, egg noodles, or your preferred side.