A delightful twist on a classic dish, featuring tender beef patties smothered in a rich mushroom sauce.
In a mixing bowl, combine the ground beef, Worcestershire sauce, onion, and steak seasoning until well mixed.
Avoid overmixing the beef mixture to keep the patties tender.
Shape the mixture into four equal-sized oval patties.
Make a small indentation in the center of each patty to prevent it from puffing up during cooking.
Heat a nonstick skillet over medium-high heat and add a tablespoon of olive oil.
Ensure the skillet is hot before adding the patties to achieve a good sear.
Cook the patties for about 6 minutes on each side until browned and cooked through.
Flip the patties only once to maintain their juiciness.
Remove the patties from the skillet and keep them warm.
Cover the patties with foil to retain their heat.
In the same skillet, melt the butter and add the mushrooms. Sauté until tender, about 5 minutes.
Use a mix of mushroom varieties for a richer flavor.
Sprinkle the flour over the mushrooms and cook for 2 minutes.
Stir constantly to prevent the flour from clumping.
Gradually whisk in the beef stock and cook until the sauce thickens, about 3 minutes.
Adjust the consistency of the sauce by adding more stock if needed.
Serve the patties topped with the mushroom sauce.
Garnish with fresh parsley for a touch of color and flavor.
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