Stuffed Beef Patties with Mushroom Gravy
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Today’s recipe is one of those good old comfort dishes – a stuffed beef patties topped with a rich and creamy mushroom gravy. Need I say more?
Of course, a side of mashed potatoes always goes well with this. These Stuffed Beef Patties with Mushroom Gravy are perfect for your meat and potato lovers! These patties have stuffing inside them. I just use a box of stovetop stuffing mix to make them.
I adapted this recipe from one found in a recent issue of Simple and Delicious. Another plus – this dish can be ready to eat in about 45 minutes.
Ingredients to make Stuffed Beef Patties with Mushroom Gravy
- EVAPORATED MILK
- SALT
- DRIED THYME
- GROUND BEEF
- PREPARED STUFFING (I USED STOVETOP STUFFING)
- SLICED FRESH MUSHROOMS
- BUTTER
- CONDENSED CREAM OF MUSHROOM SOUP
- KETCHUP
- WORCESTERSHIRE SAUCE
Instructions for Stuffed Beef Patties with mushroom gravy
Combine Ingredients:
In a large mixing bowl, combine 1 cup of milk, 1 teaspoon of salt, and 1 teaspoon of dried thyme. Stir well to ensure the salt and thyme are evenly distributed in the milk.
Crumble 2 pounds of ground beef over the milk mixture. Use your hands or a large spoon to mix the beef into the milk mixture thoroughly, ensuring the meat is evenly coated and seasoned.
Shape the Patties:
Divide the beef mixture into 8 equal portions. Shape each portion into thin patties, about 1/4 inch thick. Lay out four of the patties on a clean surface.
Place 1/4 cup of prepared stuffing (homemade or store-bought) in the center of each of the four patties. Spread the stuffing evenly, leaving a small border around the edges.
Place the remaining four patties on top of the stuffing-topped patties. Press the edges of the patties together firmly to seal in the stuffing, ensuring there are no gaps.
Prepare for Baking:
Place the sealed patties into an ungreased 13×9-inch baking dish. Arrange them so they are evenly spaced and not touching.
Bake:
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the patties, uncovered, for 35-40 minutes or until a meat thermometer inserted into the center of the patties reads 160 degrees Fahrenheit (71 degrees Celsius), and the juices run clear.
Prepare the Sauce:
While the patties are baking, melt 2 tablespoons of butter in a large pan over medium heat. Add 8 ounces of sliced mushrooms and sauté until tender, about 5-7 minutes.
Once the mushrooms are tender, add 1 can (10.5 ounces) of condensed cream of mushroom soup, 1/4 cup of ketchup, 1 tablespoon of Worcestershire sauce, and 1/2 teaspoon of dried thyme to the pan. Stir well to combine all the ingredients.
Cook the gravy mixture over medium heat until it is heated through and starts to simmer. If the gravy is too thick, gradually add evaporated milk, 1/4 cup at a time, until you reach your desired consistency.
Serve:
Once the patties are done baking, remove them from the oven. Serve the patties hot, topped with the mushroom gravy. Enjoy this hearty and flavorful dish with your favorite sides!
frequently asked questions
How do I make the beef patties tender and juicy?
To ensure tender and juicy patties, use ground beef with a higher fat content (around 80/20 lean to fat ratio). Additionally, avoid overmixing the meat mixture, as this can result in tough patties. Gentle mixing until just combined is key.
Can I prepare the beef patties in advance?
Yes, you can prepare the beef patties in advance. Shape them into patties and refrigerate them, covered, for up to 24 hours before cooking. This can actually enhance the flavor as the seasonings have more time to meld with the meat.
Can I make the mushroom gravy in advance?
Yes, you can make the mushroom gravy in advance. Prepare it as directed, allow it to cool, and then store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.
How do I know when the beef patties are cooked through?
Use a meat thermometer to ensure that the internal temperature of the patties reaches 160°F (71°C). Alternatively, cut into the center of a patty to check for any pinkness or juices running clear.
Can I freeze the beef patties?
Yes, you can freeze uncooked or cooked beef patties. Put uncooked patties on a baking sheet with parchment paper to freeze them. Freeze until firm, then move to a freezer bag or airtight container.
If freezing cooked patties, allow them to cool completely before storing them in a freezer-safe container or bag. You can freeze them for up to 3 months.
FOR MORE RECIPES like this, TRY:
- Italian Patty Melts
- Stuffing Topped Pork Chops
- Slow Cooker Chicken and Stuffing
- Gorgonzola-Stuffed Burgers
Stuffed Beef Patties with Mushroom Gravy
Real Mom Kitchen
Equipment
Ingredients
- ⅓ cup evaporated milk
- ½ tsp salt
- ½ tsp dried thyme
- 1 lb ground beef
- 1 cup prepared stuffing I used Stove Top stuffing
Gravy:
- 1 cup sliced fresh mushrooms
- 1 Tbsp butter
- 1 (10-3/4 oz) can condensed cream of mushroom soup
- 1 Tbsp ketchup
- 2 tsp Worcestershire sauce
- ¼ tsp dried thyme
- 1/2- 1 cup evaporated milk
Instructions
- In a large bowl, combine the milk, salt and thyme. Crumble beef over milk mixture and mix well. Shape mixture into eight thin patties.
- Place 1/4 cup of stuffing on top of four of the patties. Then top with the remaining patties. Press edges of patties together to seal.
- Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a meat thermometer reads 160° and juices run clear.
- Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the soup, ketchup, Worcestershire sauce, and thyme; heat through. Add enough evaporated milk to make desired consistency for a gravy. Serve with burgers topped with the gravy.
Nutrition
