Place onions, garlic, breadcrumbs, yogurt, ketchup, beef bouillon, Worcestershire, mustard, Italian seasoning, salt, and pepper in a large mixing bowl, mix until well combined. Add ground beef; mix until well combined.
Shape into 6 oval patties, around 3/4" inch thick (2 cm). Notes: This is optional, but I like to sprinkle 1 tablespoon of all-purpose flour over the patties; this helps them to form a nice crust and also to thickens the sauce.
COOK THE PATTIES
In a large skillet, add the olive oil and butter and heat until melted over medium-high heat. Add the meat patties and fry on both sides until no longer pink in the middle, about 4 - 5 minutes per side. Transfer the patties to a plate. Pour off any excess grease if necessary.
MAKE THE GRAVY
Reduce the heat to medium. In the same skillet, add 2 tablespoons of olive oil. Add chopped onion and garlic and cook for 2 minutes, or until onions are fragrant and translucent.
Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.
Add the beef broth, mustard, soy sauce, and Worcestershire sauce and stir to combine.
Then, in a small bowl, whisk the cornstarch with a little beef broth or water and add to the skillet; whisk until the sauce thickens, for about 2 minutes.
FINISH IT UP
Add the meat patties back to the skillet and spoon gravy over the top. Cook for another minute until the meat patties warm through.
Garnish with parsley and serve over mashed potatoes.
ONION: You can use white or yellow; either works just fine.PANKO: If panko isn’t available, you can use 1/3 cup ordinary breadcrumbs. I also like to use one slice of white bread processed in a food processor until fine crumbs.DIJON MUSTARD: If you don’t have Dijon mustard or don’t want to buy it just for one recipe, you can substitute Dijon mustard for two teaspoons of dry mustard powder.GROUND BEEF SUBSTITUTION: The original recipe is made with ground beef, but this recipe is versatile. You can substitute ground meats that you have on hand, such as ground chicken or turkey.STORE: If you have any leftovers, they can be kept in the refrigerator for up to 3-4 days.REHEAT leftovers in the microwave at 30-second intervals until hot. You can also reheat on the stovetop in a skillet over medium heat if you prefer. I suggest adding a splash of beef broth in the skillet so that the sauce doesn’t reduce too much as the steaks reheat.FREEZE: First, allow the steaks to cool completely, then freeze steaks in the gravy in freezer-safe containers for up to two months. Don’t forget to label the container with the date and contents! To reheat from frozen, thaw overnight in the refrigerator, then heat in a pan or the oven until warmed all the way through. I suggest adding a splash of beef broth in the skillet so that the sauce doesn’t reduce too much as the steaks reheat.If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations.MORE EEGLEES DINNER IDEAS YOU’LL LOVE…