Ingredients

1 pound ground beef

1 small onion, finely diced

4 cloves garlic, grated

1 egg, lightly beaten

1/2 cup breadcrumbs (gluten-free for gluten-free)

1 tablespoon Worcestershire sauce

salt and pepper to taste

2 tablespoons butter

8 ounces mushrooms, sliced

1 small onion, diced

2 cloves garlic, chopped

1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)(optional)

2 tablespoons flour (rice flour for gluten-free)

1 cup beef broth

2 tablespoons Worcestershire sauce

2 teaspoons dijon mustard

salt and pepper to taste

Directions

Step 1: Mix the beef, onion, garlic, egg, breadcrumbs, Worcestershire sauce, salt and pepper and form into 4 patties before frying in a pan until lightly golden brown on both sides and cooked though, about 3-7 minutes per side.

Step 2: Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushroom have released their moisture, it has cooked off and the mushrooms start to turn a light golden brown, about 13-15 minutes.

Step 3: Add the garlic, thyme and flour and and cook for 2 minutes, stirring.

Step 4: Add the broth and deglaze the pan by scraping up the brown bits of flavour from the bottom of the pan with a spoon while the broth sizzles.

Step 5: Add the Worcestershire sauce, dijon mustard, salt and pepper, bring to a boil, reduce the heat and simmer until the gravy thickens, about 3-5 minutes.