Note: If you prefer onion gravy, just substitute onions for mushroons and cook as directed.
1 Pound lean ground beef
1/3 cup dry bread crumbs
1 Teaspoon salt, optional if using canned stock
Freshly ground black pepper
Fresh chopped parsley
Fresh mushrooms, sliced
3 Tablespoon butter
2 Tablespoon flour
1 Teaspoon Worcestershire sauce, optional if using canned stock
2 Cups beef stock, canned or homemade (I add 1/4 cup water to 1 can, 10 ounces, of stock when using the canned)
Mix the meat with bread crumbs, parsley, egg, salt, pepper and 1/4 of the beef stock. Shape into 4 oval patties. Pan fry in a lightly greased skilled until nearly done. Remove from heat.
Clean pan or use a fresh one. Cook the mushrooms in 1 tablespoon butter for about 3 minutes. Slide mushrooms to one side. Add remaining 2 tablespoons of butter. Heat. Stir in the flour. Slowly add the rest of the stock, stirring constantly to remove lumps, and the Worcestershire sauce. Cook, stirring, for about 5 minutes or until it starts to thicken. Return the steaks to the pan with the gravy. Heat on medium-low for 20 minutes.
Serve with rice, buttered noodles, or mashed potatoes. Enjoy!