Ground beef gets mixed with breadcrumbs, egg, and a savory hit of Worcestershire and Dijon, then seared hard in a hot skillet until deeply browned on both sides for maximum flavor. Thinly sliced onions and cremini mushrooms cook down low and slow until golden and jammy, forming the backbone of a rich, glossy gravy built with flour, beef broth, tomato paste, and a splash more Worcestershire. The patties simmer right in that gravy until tender and cooked through, soaking up all that deep, savory flavor along the way. Finished with a scatter of fresh parsley, this is total comfort-food territory — hearty, saucy, and perfect spooned over mashed potatoes or rice. It's a satisfying dinner that fits neatly into a dairy free rotation without skipping any of the classic flavor.
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In a large mixing bowl, combine the ground beef, breadcrumbs, egg, 2 tsp Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined — do not overwork the meat. Divide into 4 equal portions and shape each into an oval patty about 3/4 inch thick.
Heat the vegetable oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the patties and sear undisturbed for 3–4 minutes per side, until deeply browned on both surfaces. The patties will not be cooked through at this point. Transfer to a plate and set aside.
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