Chopped Steak with Bacon and Mushroom Gravy
User Reviews
4.4
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Total Time
45 mins
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Servings
4 servings
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Calories
793 kcal
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Course
Main Course
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Cuisine
Scandinavian
Chopped Steak with Bacon and Mushroom Gravy
Description
Chopped Steak with Bacon and Mushroom Gravy begins by soaking dried wild mushrooms in warm heavy cream to hydrate and infuse the cream with earthy mushroom flavor. Bacon slices are cooked crisp and set aside for garnish. Ground beef formed into patties is browned well in the bacon fat but not fully cooked through to develop a flavorful crust.
Fresh mushrooms, onions, and garlic are sautéed until softened and browned. Beef broth and Worcestershire sauce are added, deglazing the pan and dissolving browned bits, then the soaked dried mushrooms and cream are folded into the sauce with fresh thyme and seasoning. The browned patties are nestled back into the simmering gravy to finish cooking and absorb the rich mushroom and bacon flavors.
This dish pairs well with mashed potatoes or buttered noodles to soak up the thickened sauce, making a filling dinner. For a lighter creaminess, half-and-half may be substituted and a splash of sherry can be added for depth if desired.
Ingredients
- 1/4 lb Bacon about 4 slices, mine was smoked
- 1 1/2 pounds ground beef ground sirloin, or 15% fat Angus Beef formed into 4 patties
- 1/2 ounce dried wild mushrooms your choice (choose ones that are chopped or in pieces, not whole, package
- 1/3 cup heavy cream
- 8 ounces button mushroom or cremini, fresh, sliced
- 1/2 onion medium, chopped
- 2 cloves garlic smashed or minced
- 1/2 cup beef broth
- 1 Tbsp Worcestershire sauce
- 1 Tbsp thyme fresh leaves
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
Instructions
- Heat the cream to a simmer and then add the dried mushrooms. Stir to cover them with cream, and let sit for 30 minutes. I like to cover with plastic to keep the heat in.
- Meanwhile cook the bacon until crisp and place on paper towels. Set aside for topping your burgers.
- Drain off all but 2 Tbsp of grease from the pan and reheat on medium high heat. Brown the burgers well on both sides. You won't be cooking them through at this stage, but be sure to get some good color on them. Remove to a plate and cover to keep warm.
- Add a pat of butter and a tablespoon of oil to the pan and saute the fresh mushrooms, onions, and garlic for several minutes until the onions have softened and the mushrooms start to brown. Add the broth and be sure to scrape up any browned bits from the pan. Add the Worcestershire sauce, thyme, and the soaked wild mushrooms and their cream. Season to taste with salt and pepper and bring up to a simmer.
- Nestle the burgers back into the sauce, turn down the heat, and cook until the burgers are done through. I like to cover the pan to keep in the liquid.
- Garnish each burger with a piece of bacon and a couple of mushroom slices.
- Serve with boiled buttered potatoes.
Notes
- For a less rich sauce, replace heavy cream with half-and-half or omit and use hot broth to soak dried mushrooms.
- Add a splash of sherry when deglazing the pan before adding beef broth for extra flavor.
- This mushroom gravy also complements chicken or other steak cuts.
- Use dried mushrooms that are chopped or in pieces for quick soaking and mixing into the gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 793 kcal
% Daily Value*
| Calories | 793kcal | 40% |
| Carbohydrates | 8g | 3% |
| Protein | 32g | 64% |
| Fat | 70g | 108% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 2g | 100% |
| Cholesterol | 175mg | 58% |
| Sodium | 322mg | 13% |
| Potassium | 796mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 65mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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