Juicy, deeply seared beef patties get simmered right in a rich, savory mushroom and onion gravy until they're tender and fully coated in all that pan-scraped flavor. The onions cook down until golden and sweet, the cremini mushrooms brown up beautifully, and a touch of Worcestershire and tomato paste give the gravy real depth without any fuss. Fresh garlic and a sprinkle of parsley finish things off with brightness, and the whole dish comes together in one skillet for easy cleanup. It's hearty, comforting, weeknight-friendly food that still feels like something special, and it's a solid pick for a gluten free dinner rotation.
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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 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 sides and 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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