Add the patties to the hot pan and cook for 2 minutes on each side- they should a have nice brown color. To get the best color, don’t move them until the two minutes are up.
Remove the patties to a plate.
Add the butter (2 tablespoons) to the skillet, then add the sliced mushrooms after it’s melted.
Cook the mushrooms for 2 minutes, until golden. Then, sprinkle the flour (2 tablespoons) over the mushrooms. Stir the mushrooms, coating each of them in the flour, and continue to cook for 1 more minute.
Add the beef broth (2 cups), stirring constantly to incorporate the flour, and bring it to a simmer.
Add the steak patties back into the gravy mixture and simmer, uncovered, for 5 more minutes, or until they’re fully cooked and the gravy has thickened.
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