Try this Simple Chopped Steak with Mushroom Gravy recipe
- Carbohydrate 2.55966666668019 g
- Cholesterol 0 mg
- Fat 0.120666666741058 g
- Fiber 0.0900000015894572 g
- Protein 0.800333333718813 g
- Saturated Fat 0.0491666667038621 g
- Serving Size 1 1 Serving (119g)
- Sodium 130.4666667769 mg
- Sugar 2.46966666509074 g
- Trans Fat 0.0148333333367148 g
- Calories 15 calories
Step-by-step
- Mix the first five ingredients together in a bowl until well blended.
- Shape into patties by rolling into a ball then flattening between your palms.
- Brown both sides of meat in a large skillet on medium high heat. Drain on paper toweling.
- While the meat is on the paper toweling, make the gravy as follows.
- Drain all but about 1 Tbsp. of meat renderings from skillet and return to heat.
- With heat on medium high, sprinkle the flour into the meat renderings stirring with a fork to break up lumps.
- Pour the beef broth into the skillet slowly as the steam will quickly rise.
- Bring to a boil, stirring frequently.
- Add the steaks back into the gravy.
- Pour the mushrooms into the skillet.
- Cook, uncovered, on low until mushrooms and meat are done.
- Gravy will continue to thicken.
Building the Pan Sauce
Why is the gravy breaking or failing to thicken properly? Achieving a smooth sauce relies entirely on how the flour interacts with the residual fat left in the skillet after browning the patties. Retaining precisely one tablespoon of rendered fat provides the correct lipid-to-starch ratio required to cook out the raw flour taste without burning the mixture. Pouring the beef broth in a slow, steady stream while whisking vigorously prevents starch molecules from clumping together into stubborn lumps. When steam rapidly rises from the hot pan surface, keep your face clear and maintain a constant motion with your fork.
Managing Texture and Doneness
Ground meat requires careful handling to avoid a dense, rubbery texture instead of a tender bite. Form the patties gently without compressing the ground chuck excessively, because tight packing forces out the moisture needed for juiciness. Simmering the patties uncovered in the bubbling liquid allows excess moisture to evaporate while the portobello mushrooms soften and absorb the savory reduction. Without poking the meat with a thermometer, test doneness by pressing the center of a patty; it should feel firm with clear juices rather than yielding completely to the touch.
