Juicy, seared beef patties get their savory backbone from Worcestershire sauce, Dijon mustard, and a good hit of garlic and onion powder, then simmer low and slow in a deeply browned onion-mushroom gravy until everything is tender and rich. The sear on those patties creates a serious crust before they go back into the pan to soak up all that broth-based gravy, and a scattering of fresh parsley at the end brightens the whole dish. It's the kind of comforting, savory dinner that tastes like it took all day, even though it comes together in one skillet. This one's a genuinely solid pick for a gluten free table, delivering all the classic diner-style flavor without any fuss. Serve it over mashed potatoes or rice to soak up every last bit of that glossy, deep-brown gravy.
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In a large mixing bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined — do not overwork. Divide into 4 equal portions and shape each into an oval patty about 3/4 inch thick.
Heat a large (12-inch) skillet over medium-high heat. Add the olive oil and swirl to coat. Add the patties and sear undisturbed for 4 minutes, until the underside is deep brown and releases easily from the pan. Flip and cook for another 3–4 minutes, until the internal temperature reaches 160°F (71°C) on an instant-read thermometer. Transfer the patties to a plate and set aside.
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