Hamburger Steaks with Creamy Mushroom Gravy

Instructions

1. 1

   Peel the potatoes and cut into 2 cm pieces. Slice the mushrooms, mince the garlic and finely grate the Parmesan.

2. 2

   Put the potatoes, 1500 ml water and 0.25 tsp salt in a 3-litre saucepan. Bring to a boil over high heat, allowing about 8–10 minutes, then reduce to medium-low and simmer for 15–18 minutes until easily pierced with a fork. Prepare the patties and gravy while the potatoes cook.

3. 3

   Use ground beef that is about 90% lean. Gently mix it with 0.25 tsp salt, 0.25 tsp black pepper, 0.5 tsp garlic powder, 0.5 tsp onion powder and 0.25 tsp smoked paprika. Shape into four equal patties approximately 10 cm wide and 2 cm thick.

4. 4

   Heat a heavy 30 cm skillet over medium-high heat for 1–2 minutes. Cook the patties in two batches, approximately 4–5 minutes per side, until browned and a thermometer inserted sideways into each centre reads 71°C/160°F. Reduce the heat if the browned residue starts to scorch. Transfer to a plate, keeping the drippings in the skillet.

5. 5

   Reduce the skillet to medium heat. Add the mushrooms and cook for 5–6 minutes, stirring occasionally, until browned and their released liquid has mostly evaporated. Add the garlic and stir for 30 seconds.

6. 6

   Add 20 g butter and let it melt. Stir in the flour and cook for 1 minute. Gradually stir in the beef broth, scraping up the browned residue, then add the cream, Parmesan, remaining 0.25 tsp black pepper, 0.5 tsp garlic powder, 0.5 tsp onion powder and 0.25 tsp smoked paprika. Reduce to low and gently simmer for 3–4 minutes, stirring, until lightly thickened; do not boil vigorously.

7. 7

   While the gravy gently simmers, drain the tender potatoes and return them to their saucepan. Add the milk and remaining 10 g butter. Mash over low heat for 1–2 minutes until smooth and hot, then cover and take off the heat.

8. 8

   Return the patties and their collected juices to the gravy. Spoon sauce over them and heat gently for 3–4 minutes, or until their centres reach 74°C/165°F. Stir the parsley into the gravy and serve one patty per person with equal portions of mashed potatoes and mushroom gravy.