Simple recipe – Ingredients:
3 or 4 lean ground beef or steak patties (I used Costco Sirloin Patties.)
1 large Portobello mushroom cap cut in pieces (or use white mushrooms.)
1 cup chopped Onion.
1 cup of rice – cook according to directions on rice bag.
1 can Beef Broth
1/4 tsp. Ground Thyme
1/4 tsp. Black Pepper
Pinch of Salt
3 TBS Corn Starch
1) Caramelize onions in skillet, cooking slowly in oil or butter until well browned. (I used my cast iron skillet for this, but it’s not necessary.)
2) In a separate pan saute mushrooms.
3) Add the caramelized onions to the mushroom pan and set aside.
4) Salt and pepper the steak patties, and cook them in the onion skillet until done. Remove patties from the skillet and set aside.
5) To make the gravy, pour some of the beef broth into hot skillet, scraping the bottom to loosen any meat particles as the beef broth sizzles. (This process is called deglazing.)
6) Add remainder of beef broth to the skillet and sprinkle in a little ground thyme to flavor.
7) Mix three tablespoons of cornstarch with 1/4 cup of cool tap water and stir until mixed.
8) Using a whisk, slowly add the cornstarch mixture into the beef broth, stirring constantly, and simmer for a few minutes.
9) Add the onions and mushrooms to the gravy and stir.
10) Place the steak patties into the gravy and spoon the mushroom and onion gravy over the steak patties.
Lift steak patties out of gravy onto serving plates. Serve gravy over rice and meat, as Steve did, or as I prefer, with lots of gravy on the meat and butter drizzled on the rice. Fresh fruits and vegetables finished off this meal.