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There’s no better comfort food than these beef patties with onion gravy.
Beef Patties With Onion Gravy: Pure Comfort
These beef patties are in the same category as meatloaf and mashed potatoes–it’s pure comfort food and a traditional family favoirte.
The reason I love this meal is that not only is the gravy outstanding, but the beef patties are interesting as well.
In this recipe, you sauté the aromatics before adding them to the meat mixture. This especially comes in handy if you are using very lean–90 per cent and above–ground beef. The reason is you are not only adding the sautéed veggies but the oil they cooked in as well. This will make the beef less dry. That tablespoon of oil is the trick.
That Mix Isn’t Just For Gravy
We all know those envelopes of brown gravy mix–because a lot of us cheat and use it for gravy. I do now almost exclusively because beef roasts are so extremely trimmed nowadays that there aren’t sufficient drippings to make the real deal. I think it tastes pretty good too.
However, that’s not the only thing I use it for. It’s also a great seasoning for burgers and lots of other beef-based recipes. This is one of those recipes. The idea came to me when it was called for in a pot roast recipe–not as a gravy component but as a seasoning.
I used one large onion, but if you want more, use as much as you want. By the same token, use less if you desire.
If you don’t like onions or they don’t agree with you, then they can easily be omitted from the gravy. It will taste fine without them.
Additionally, any medium red wine will do here. I’m just partial to Madeira with beef. If you have no wine on hand or just don’t want to use it, substitute with an equal amount of additional beef stock.
Beef Patties with Onion Gravy
- 2 lb lean ground beef
- 1 cup soft breadcrumbs
- 2 eggs
- 1/2 cup celery finely diced
- 1/2 cup onion finely diced
- 1 envelope brown gravy mix or 3 tbs bulk dry brown gravy mix
- 1 tbs olive oil
- 3/4 cup beef stock
- 1/4 cup Madeira wine
- 1 large onion sliced
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbs flour
- 6 tbs water
- Heat oil in a large skillet over medium heat.
- Cook onion and celery until tender but not browned; about 5 minutes.
- Mix ground beef, breadcrumbs eggs, cooked celery and onion and brown gravy mix in a large bowl. Divide into 6 equal portions and form into patties.
- Heat the same pan you used for the celery and onions over medium high heat. Brown patties on both sides. Remove from the pan.
- In the same pan, cook the onions for 5 minutes, being careful not to burn the onions. Deglaze the pan with the wine then add the beef stock, salt and pepper.
- Return the patties to the pan with the onions and stock, bring to a boil, cover then reduce heat to low. Cook for 20 minutes.
- To make gravy, remove the beef patties from the pan, mix the flour and water and whisk into the pan liquid. Cook, whisking frequently, until it bubbles. Cook over low heat for 3-5 minutes. Return patties to the pan and heat through.