Homemade beef patties are simmered in a creamy mushroom gravy made with almond milk creating a dairy-free version of the classic dish. Make this a dinner on a cold weeknight in less than 1 hour and have leftovers for your lunch the next day!
- 1 medium yellow onion
- 3 tablespoons Worcestershire sauce
- 3 tablespoons ketchup
- 1 teaspoon dark brown sugar
- 1 large egg
- Salt and black pepper
- 1 pound ground beef
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms
- Salt and black pepper
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground nutmeg
- 3/4 cup beef stock
- 3/4 cup Almond Breeze Almondmilk
- 2 tablespoons chopped fresh chives
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- Grate 1/4 of the onion into a medium bowl. Set remaining onion aside for the gravy.
- Add Worcestershire sauce, ketchup, brown sugar, and egg to grated onion; season generously with salt and black pepper and whisk to combine.
- Gently mix ground beef and panko breadcrumbs into onion mixture using a spoon or fork just until combined.
- Form ground beef mixture into 8 small, oval-shaped patties about 1-inch thick; place on a plate and into the freezer until firm, 5 to 10 minutes.
- Mince the remaining onion.
- Heat a large skillet over medium and add enough olive oil to lightly coat the bottom.
- Remove the patties from the freezer, add them to the hot oil and cook until browned, 3 minutes per side; transfer to a plate.
- Add minced onion and mushrooms to the same skillet used for patties; season with salt and raise the heat to medium-high. Cook, stirring occasionally, until deeply browned but not burned and mushrooms have released their water, 8 to 10 minutes. Add more oil if the pan looks dry.
- Sprinkle flour and nutmeg over mushroom mixture and cook, stirring, until you can no longer see streaks of white, about 1 minute.
- Pour beef stock and almond milk over mushroom mixture; season generously with salt and pepper and bring to a simmer over medium-high.
- Taste the sauce and season to taste with 1/2 to 1 teaspoon Worcestershire if you’d like more savoryness, 1 tablespoon ketchup for tanginess, and a pinch of brown sugar for a little sweetness.
- Add the seared steaks to the gravy and reduce heat to continue simmering, basting the steaks once or twice, until the gravy is thicker and reduced to your liking, about 5 minutes.
- Serve immediately and garnish with chives.