Patties:
- 1½ lbs ground sirloin (or 85% ground beef)
- 2-3 slices white bread processed into crumbs
- 2 tbs finely chopped onion
- 2 tbs au jus gravy mix
- 2 eggs
- 2 tbs oil for browning
- 1 cup sliced mushrooms
- 1 medium onion, sliced
- 1½ cups water
- remaining contents of the au jus gravy packet
- 1 tsp Gravy Master (optional)
- Thickening:
- 3 tbs flour
- ¼ cup water
- Mix the ground beef, soft bread crumbs, onion, 2 tbs of the au jus gravy mix and eggs in a large bowl. Divide meat into 6 equal portions and form patties.
- Heat 2 tbs. oil in a large skillet over medium heat. Brown patties on both sides. Remove from pan and set aside.
- In the same pan, saute the sliced onion and mushrooms for about 3 minutes.
- Add water and the remaining au jus mix; stir well.
- Place patties back in pan, cover and reduce heat to low and cook for 20-30 minutes.
- Place flour and water in a jar and shake well so there are no lumps.
- Remove patties from pan, turn the heat to medium-high and whisk the flour/water mixture into the pan juices. Whisk until gravy begins to bubble. Add Gravy Master if using.
- Add the patties back to the pan, cover and cook on low for 10 minutes (this cooks the gravy).
- Slow Cooker Directions: Place water, onions, mushrooms and remaining au jus gravy mix in a 4-6 quart slow cooker.
- Brown the patties as in the main recipe. Place browned patties in the slow cooker.
- Cover and cook on low 6-8 hours, high 4-6 hours.
- To thicken gravy, remove the patties, turn the cooker to high and whisk in the flour/water mixture. Whisk until gravy begins to thicken.
- Add the patties back to the cooker, cover and continue cooking on high for 30-40 minutes.
Source: The Midnight Baker
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