Juicy, deeply seared beef patties get their savory backbone from Worcestershire sauce, Dijon mustard, and a hit of garlic and onion powder, then simmer low and slow in a rich mushroom and onion gravy until every bite is coated in flavor. The mushrooms caramelize into deep, earthy pockets while the onions turn golden and sweet, building a gravy that's thickened to a silky, spoon-coating finish with beef broth and a touch more Worcestershire and Dijon. Fresh parsley scattered over the top adds a pop of color and brightness right before serving. It's the kind of comforting, old-school skillet dinner that tastes like it simmered all afternoon, even though it comes together in one pan. This version fits neatly into a gluten free dinner rotation, so you can serve it over mashed potatoes or rice without a second thought. Tender, saucy, and packed with real, satisfying flavor, it's a weeknight staple worth putting on repeat.
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In a large mixing bowl, combine the breadcrumbs and milk and let them sit for 2 minutes until the breadcrumbs absorb the milk and form a paste (panade).
Add the ground beef, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, garlic powder, onion powder, salt, and black pepper to the bowl. Mix with your hands just until combined — do not overwork. Divide into 4 equal oval patties, about 3/4 inch thick.
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