Table of Contents

  • 2 lb. ground beef, 80/20
  • 2 eggs, beaten
  • 1/3 cup plain breadcrumbs
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons granulated garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon seasoned salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon seasoned salt
  • 3 tablespoons avocado oil
  • 2 large white onions, cut into large slices
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups beef stock
  • 1 teaspoon Worcestershire sauce
  • 1 tub instant mashed potatoes, heated up according to directions on package
  1. Preheat a cast-iron pan over medium heat for 3 – 4 minutes and an oven to 350° F.
  2. In a large mixing bowl, combine all ingredients for the chopped steaks until thoroughly mixed.
  3. Divide the mixture into four and shape it into even 1.5-inch oval patties.
  4. Add vegetable oil to the cast iron and cook two chopped steaks at a time for 3 – 4 minutes on each side.
  5. Remove par-cooked steaks to a tray and finish the remaining steaks.
  6. Add onions to the steak pan and sear onions for 4 – 6 minutes or until onions have softened.
  7. Add butter and flour to the pan, then pour over beef stock and mix. Season with black pepper and remove from heat.
  8. Nestle steaks over onion in the broth and bake in the oven for 20 minutes until the inside temperature measures 150° F with a meat thermometer.
  9. Remove steaks from the pan and serve with onions and jus over mashed potatoes.
  10. Enjoy!

By Admin

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