Next, I form the beef mixture into oval patties, about half an inch thick. Depending on how hungry I am, I tend to make about four to six patties. In a large skillet, I heat the olive oil over medium heat until it shimmers. I carefully place the patties into the skillet, listening for that satisfying sizzle. I let them brown on one side before flipping them over to brown the other side.
Once the patties are cooked through (about 4-5 minutes per side), I remove them from the skillet and set them aside. In the same skillet, I sauté any remaining onions for a couple of minutes, stirring to pick up all that flavor left from the patties. Then, I pour in the beef broth, scraping the skillet’s bottom to combine everything, and let it simmer for a few minutes. This will be the base of my gravy!
Finally, I return the patties to the skillet. If I want my gravy a bit thicker, I mix the cornstarch with a bit of cold water to form a slurry and stir that into the simmering broth. The gravy starts to thicken, coating the patties in a delectable sauce that smells absolutely divine!
Pro Tips for Best Results
One thing I find invaluable is the importance of letting the patties sit for a few minutes before cooking. This not only helps them hold their shape better but also allows the flavors to meld. I’ve tested this three ways, and trust me, the resting period makes a noticeable difference!
Another tip I’ve learned from my many attempts is to not overcrowd the skillet. I usually cook the patties in batches if I’m doubling the recipe. If they’re too close together, they steam instead of brown, and that golden crust is just too delicious to miss out on!
Lastly, don’t skip the onions in the gravy! They add a depth of flavor that elevates the dish significantly. If you’re a fan of sautéed mushrooms, adding them in the final steps of gravy-making takes it to the next level—just delicious!
Common Mistakes to Avoid
One common mistake I made early on was not seasoning the meat mixture adequately. It may seem simple, but a generous pinch of salt and pepper make all the difference. It’s easy to forget, but trust me, under-seasoning can lead to bland patties that won’t impress anyone. (See the next page below to continue…)