A Tuesday evening in November, low skies, back home at 7 PM. This is exactly what this ground beef steak in brown gravy was made for. No technical skills required — just a pan, some ground beef, and a few pantry staples that do all the heavy lifting.
Ingredients :
- Ground beef — Go for at least 15% fat. Lean beef makes for dry steaks that stick to the pan. 15-20% stays juicy and holds up well during cooking.
- Breadcrumbs — A tablespoon in the mix is what keeps the moisture inside. Without it, the steak shrinks and dries out. Homemade sandwich breadcrumbs work perfectly.
- Worcestershire sauce — The ingredient that gives the sauce that dark, slightly vinegary base. Two teaspoons are enough — Lea & Perrins or an equivalent brand, it doesn’t make much difference.
- Beef broth — The liquid base for the gravy. Cube or homemade, both work. If using a cube, taste before adding salt — some are already very salty.
