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3. Cook Mushrooms: Add the mushrooms to the skillet and cook for 2-3 minutes until golden.
4. Make the Roux: Reduce heat to medium. Add butter to the skillet. Once melted, stir in the flour and cook for 30 seconds, stirring constantly.
Step 3: Make the Gravy
1. Gradually Add Liquids: Slowly pour in the beef broth, stirring constantly to avoid lumps. Once mostly smooth, whisk in the water, Dijon mustard, Worcestershire sauce, and season with salt and pepper.
Step 4: Finish Cooking the Steaks
1. Simmer: Add the patties back into the skillet, including any juices on the plate. Simmer for 5-7 minutes, stirring the gravy occasionally, until the steaks are fully cooked (internal temperature of 160°F/71°C) and the gravy has thickened. If the gravy thickens too quickly, add a bit more water.
2. Adjust Seasoning: Taste the gravy and adjust salt and pepper as needed.
Step 5: Serve
1. Remove the steaks and serve over mashed potatoes, rice, or egg noodles.
2. Spoon the mushroom gravy generously over the steaks. Garnish with fresh parsley if desired.
Tips
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