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1. Soak the breadcrumbs in the milk for 5 minutes. Add the ground beef, egg, Worcestershire sauce, garlic powder, 1 teaspoon of the salt and half the black pepper. Mix gently until just combined, then shape into 4 oval patties about 2 cm (3/4 inch) thick and chill for 15 minutes.
1.5 lb Ground beef (80/20),
0.5 cup Breadcrumbs,
0.2 cup Milk,
1 piece Egg,
1 tbsp Worcestershire sauce,
1 tsp Garlic powder,
1.0 tsp Salt,
0.5 tsp Black pepper
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2. Peel and cut the potatoes into chunks, place in a pot of cold salted water and bring to a boil. Simmer 15 to 20 minutes until fork-tender.
2 lb Russet potatoes
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3. Heat the vegetable oil in a large skillet over medium-high heat. Sear the patties 3 to 4 minutes per side until deeply browned, then transfer to a plate. They will finish cooking in the gravy.
1 tbsp Vegetable oil
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4. Reduce the heat to medium and add the butter to the drippings. Slice the yellow onions and cook with a pinch of salt for 12 to 15 minutes, stirring often, until deeply golden brown. Add the thyme in the last minute.
1.5 tsp Salt,
2 piece Yellow onions,
3 tbsp Butter,
4 piece Fresh thyme
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5. Sprinkle the all-purpose flour over the onions and stir for 1 minute. Gradually whisk in the beef stock, scraping up the browned bits. Add the Dijon mustard and simmer 5 minutes until slightly thickened.
3 tbsp All-purpose flour,
2 cup Beef stock,
1 tsp Dijon mustard
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6. Return the patties and any juices to the skillet, spoon gravy over them, cover and simmer on low for 8 to 10 minutes until cooked through to 160°F (71°C). Season the gravy with remaining salt and pepper and discard the thyme stems.
0.5 tsp Salt,
0.5 tsp Black pepper
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7. Drain the potatoes and return to the warm pot. Mash with the butter (for mashed potatoes) and warm milk (for mashed potatoes) until smooth, seasoning with salt. Serve the patties and gravy over the mashed potatoes, garnished with fresh parsley.
1.5 tsp Salt,
0.5 cup Warm milk (for mashed potatoes),
4 tbsp Butter (for mashed potatoes),
2 tbsp Fresh parsley (garnish)
