Chopped Steak with Onions and Mushrooms

Total time: 35 minutes
Active time: 15 minutes
Serves 4

You'll need:
  • A Frywall that fits your frying pan
  • A large cast-iron or heavy steel skillet
  • 1 1/2 lbs. ground sirloin or chuck
  • 1 egg
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/3 cup breadcrumbs
  • 1 medium onion, cut into 1/4" slices 
  • 1 1/2 cups mushrooms, cut into 1/4" slices 
  • 2 tbsp. tomato paste
  • 1 tbsp. cooking oil
  • 2 cups beef broth
  • 1/4 cup freshly chopped parsley for garnish

In a large bowl, mix the ground beef, egg, Worcestershire sauce, garlic powder, salt, pepper, and breadcrumbs. Form into four 1/2" thick patties. You can let the patties rest while you chop the onions and mushrooms.

Heat the oil in a large skillet over medium heat. Once the oil begins to shimmer, place the Frywall into position. Cook the patties for about three minutes on each side, or until they are seared and browned. The steaks will not be fully cooked at this stage. Use a fish spatula to remove them to a plate.

Sauté the onion for about two minutes or until they have begun to soften. Add the mushrooms and sauté for another two minutes. Stir in the tomato paste and cook, stirring for another minute or two, until the paste has covered all the veggies and begun to darken. 

Deglaze the pan by adding half cup of beef broth. Stir the ingredients, scraping the bottom of the pan to release any crystalized juices. Pour in the rest of the broth. Add the chopped steaks back to the pan. Spoon over some of the gravy, cover with a lid and reduce the heat to low.

Cook covered for about 20 minutes, uncovering occasionally to spoon some sauce over the steaks. Garnish with fresh parsley and serve hot, with mashed potatoes or your favorite comfort food side dishes.