Ingredients
Meat Mixture:
750 gr minced beef
1/2 cup seasoned breadcrumbs
1 tablespoon tomato sauce
1 tablespoon BBQ sauce
2 teaspoons dry mustard
4 dashes Worcestershire sauce
1 cube beef cube, crumbled
1 egg (optional)
Salt and pepper
1 tablespoon butter
1 tablespoon olive oil
Gravy:
1 whole onion, halved and thinly sliced (or diced if you prefer)
1 punnet mushrooms
2 cups beef stock, more if needed for thinning
1 tablespoon tomato sauce
1 teaspoon seasoning sauce, optional
4 dashes Worcestershire sauce
For the meat mixture: Combine the ground beef, breadcrumbs, tomato sauce, dry mustard, Worcestershire sauce, stock cube and some salt and pepper.
Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a “steak” appearance.
Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle.
Remove from the skillet and pour off any excess grease.
For the gravy:
Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes.
Add the mushrooms and fry till tender. Add the beef stock, tomato sauce, seasoning sauce, if using, and the Worcestershire.
Then combine the cornstarch with a little beef stock and add to the sauce. Stir and cook to reduce.
Add a sprinkle of salt and pepper and more stock if needed for thinning. Then return the patties to the gravy.
Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.
Serve over mashed potato or rice
Prepared, tried and tested by: Melanie Kramar
