This is one of those meals that feels nostalgic… but when you do it right, it becomes something completely elevated. Rich, savory, deeply satisfying… and built in layers, just like a great loco moco.

You’ve got a beautifully seasoned beef patty… seared hard for flavor… then finished in a silky mushroom gravy that pulls everything together. It’s simple ingredients… done exceptionally well.

Ingredients

For the Steaks

• 1 1/2 lb ground beef (80/20)
• 2 tbsp Worcestershire sauce (omit if NSF)
• 2 tbsp NSF tomato paste
• 1 tsp light brown sugar
• 1 large egg, beaten
• 1/2 cup breadcrumbs
• 1 tsp mustard powder
• 3/4 tsp seasoned salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil

For the Gravy

• 8 oz sliced baby bella mushrooms
• 1 small yellow onion, finely chopped
• 2 tbsp Earth Balance
• 2 tbsp cornstarch
• 1/2 tsp seasoned salt
• 1 1/2 cups beef stock
• 3 tbsp goat milk
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard

For Serving

• Mashed potatoes, mashed turnip root, or cauliflower mash
• Chopped parsley

Instructions

1. Build the Patties

In a bowl, combine ground beef, Worcestershire (if using), tomato paste, brown sugar, egg, breadcrumbs, mustard powder, seasoned salt, and pepper. Mix until just combined… don’t overwork it. Form into oval “steak” patties.

2. Sear for Flavor

Heat a skillet over medium-high with vegetable oil. Sear the patties hard on both sides until a deep brown crust forms. Remove from the pan and set aside… keeping all those drippings in the skillet.

3. Build the Base

In the same pan, add mushrooms and onions. Cook in the drippings until softened, browned, and fragrant.

4. Create the Gravy

In a small bowl, whisk cornstarch with a few tablespoons of beef stock to create a slurry. Lower heat to medium-low.
Add Earth Balance to the pan, then pour in the remaining beef stock, Worcestershire, and Dijon. Stir in the slurry and simmer until the gravy thickens. Add goat milk at the end… keeping the heat low so it stays smooth and doesn’t break.

5. Finish the Steaks

Return patties to the pan. Spoon gravy over the top and let them simmer gently for 10–15 minutes until cooked through and tender.

6. Serve

Plate over mashed potatoes, mashed cauliflower or celery root with peas, salad or green beans. Spoon that rich mushroom gravy over the top… and finish with chopped parsley.

This is elevated comfort food. The sear builds the flavor… the gravy brings it home… and every bite delivers.

This is also the perfect use for left over hambuger patties too!

Enjoy!