This is a comfort food for me.  My Mom use to make a similar recipe for us as kids, but she used Campbell’s mushroom soup, no sherry and served it with creamy mashed potatoes, my very favourite starch.

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 4


1 pound extra lean ground beef ( ground turkey works well too)

1 egg

1/4 cup bread crumbs

1/2 teaspoon salt

1/8 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 tablespoon Worcestershire sauce

1/4 cup grapeseed oil or whatever oil you like to use

1 cup thinly sliced onions

3 cups of thickly sliced mushrooms

3 tablespoons flour

1 cup beef broth( I use chicken broth when I use ground turkey)

2 tablespoons cooking sherry

1/4 cup whipping cream

1/2 teaspoon salt


1.  In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder and Worcestershire sauce.  Form into 8 balls and flatten into patties.

2.  Heat the oil in a large skillet over medium high heat.  Fry the patties, onion and mushrooms(add patties first then onions and mushrooms) in the oil until they are nicely browned, about 5 minutes each side.  Remove the patties to a plate and continue to cook the onions and mushrooms until golden brown.

3.  Turn heat down to medium low.  Sprinkle the flour over the golden brown mushrooms and onions.  Stir in flour with a metal spoon or *straight edge wooden spoon, scraping bits of beef off of the bottom as you stir.  Gradually mix in the beef broth and sherry.  Simmer and stir over medium low heat for about 5 minutes, until the gravy thickens.  Add the whipping cream.  Add salt to taste.

4.  Turn heat to low, return patties to the gravy, cover and simmer for another 10-15 minutes.

5.  I recommend serving it with mashed potatoes or pasta, like rotini, bow tie or penne.


*  This is my favourite spoon, it’s great for getting everything off the bottom of the pan, you can get right into the edges of the pan.




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