Chopped Steak Recipe

Make the meat mixture

In a medium bowl, combine breadcrumbs and milk; let sit 2 minutes until moistened. Add ground beef, egg, grated onion (1/2 cup), Worcestershire sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep steaks tender.

Form steaks

Divide the mixture into two equal portions (serves 2). Shape each into a flat, round patty about 3/4-inch thick and 4-5 inches across. Make a slight indentation in the center of each patty to help them cook evenly.

Sear the steaks

Heat a large skillet over medium-high heat. Add 1 tbs vegetable oil. When shimmering, add the patties (don’t crowd the pan; cook in batches if needed). Sear 3-4 minutes per side until a brown crust forms. Reduce heat to medium and cook an additional 2-3 minutes per side or until internal temperature reaches 160°F (71°C). Transfer steaks to a plate and tent with foil to rest while you prepare mushrooms and gravy. Leave any browned bits in the pan for the gravy.

Sauté mushrooms and onions

In the same skillet (add 1 tbs butter and 1 tbs olive oil if pan is dry) over medium heat, add sliced mushrooms and sliced onion. Season with 1/2 tsp salt, 1/4 tsp pepper and the optional thyme. Cook, stirring occasionally, until onions are softened and mushrooms are browned, about 6-8 minutes. Add minced garlic and cook 30 seconds more until fragrant. Transfer half of the mushroom-onion mixture to a bowl to top the steaks later; leave the rest in the pan to flavor the gravy.

Make a roux slurry

In a small bowl, whisk the 2 tbs flour into 2 tbs cold water until smooth to form a slurry. This prevents lumps in the gravy.

Deglaze and simmer

With the pan over medium heat and remaining mushroom-onion mixture and pan bits, add 1 tbs butter and let melt. Pour in beef broth, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in soy sauce and optional beef bouillon paste. Bring to a gentle simmer.

Thicken the gravy

Whisk the flour slurry again and slowly pour into the simmering broth while stirring. Simmer 2-4 minutes until the gravy thickens to coat the back of a spoon. Taste and adjust seasoning with salt and pepper to taste.

Finish and serve

Return the seared chopped steaks to the skillet and spoon gravy and mushroom-onion mixture over them. Warm for 1-2 minutes until steaks are heated through and coated in gravy. Alternatively, plate the steaks, top with reserved sautéed mushrooms and onions, and spoon gravy over each portion. Garnish with a sprinkle of fresh thyme or chopped parsley if desired.