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1 cup sliced mushrooms (fresh or canned, drained)
2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth (low sodium if possible)
1 tbsp ketchup
1 tsp Dijon or yellow mustard
Additional salt and pepper to taste
Cooking spray or a little oil for greasing the baking dish
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar-sized casserole with cooking spray or a bit of oil.
In a large bowl, combine the ground beef, breadcrumbs, egg, milk, 2 teaspoons of the Worcestershire sauce, onion powder, garlic powder, dried thyme (if using), salt, and black pepper. Use your hands or a fork to gently mix until just combined—don’t overwork the meat or the patties can turn out tough.
Divide the beef mixture into 4 equal portions and shape them into oval patties, about 3/4 inch thick. Place them on a plate or tray. If you have time, you can chill them in the fridge for 10–15 minutes to help them hold their shape, but this is optional.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the patties for 2–3 minutes per side, just until nicely browned. They do not need to be cooked through at this point—they’ll finish in the oven. Transfer the browned patties to the prepared baking dish.
In the same skillet (don’t wipe it out; those browned bits add flavor), reduce the heat to medium and add the butter. Once melted, add the sliced onion and mushrooms. Cook, stirring occasionally, for 4–6 minutes, until the onions are softened and the mushrooms have released some of their moisture.
Sprinkle the flour over the onion and mushroom mixture and stir well to coat. Cook for about 1 minute to get rid of the raw flour taste.