EFK Tested
EFK Smothered Beef Patties & Onion Gravy
EFK Smothered Beef Patties & Onion Gravy is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 15 min
- Cook
- 30 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Combine ground beef, egg, breadcrumbs, salt, pepper, and garlic powder gently and form into 6 evenly sized patties. Heat a seasoned de Buyer skillet over medium-high heat and brown patties deeply on both sides. Remove to a plate. Add sliced onion to the same skillet and cook until soft and well browned. Add butter, then sprinkle in flour and cook briefly to remove the raw flour taste. Slowly whisk in beef stock and Worcestershire sauce, scraping up the browned bits. Add thyme. Return patties to the skillet and simmer gently in the onion gravy until centers reach 160°F and the gravy is rich and thick enough to coat a spoon. Adjust seasoning before serving. Serve with mashed potatoes, rice, or vegetables.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer 12-inch or 14-inch carbon-steel skillet; whisk; tongs or spatula; instant-read thermometer; BlueStar range.
Food safety & storage
Cook ground beef patties to 160°F. Refrigerate promptly and use within 3–4 days. Store patties with gravy to protect moisture. Reheat gently until hot throughout, adding a small splash of beef stock if the gravy becomes too thick.
View this recipe on the original EFK website ↗