1 lb ground beef, don't go any leaner than 20%
2 T of your favorite steak seasoning
8 oz mushrooms, sliced
2 T cornstarch
1/2 cup water, lukewarm
water, amount depends on how you like your gravy
dash of browning sauce
1-2 tsp beef soup base, I prefer Tone's
In a large bowl combine beef and seasoning. Shape in to four patties. Spray pan with non-stick spray and heat. When you can feel the heat by holding your hand over (not in) the pan, add the beef patties. Brown on both sides. Let the meat carmelize a little, this will add a lot of flavor to the gravy. Remove patties from the pan and set aside. Add the mushrooms to the pan and cook until they release their water, about 5 minutes. Remove the mushrooms with a slotted spoon and place with patties. Mix the cornstarch and 1/2 cup water and add to the pan with the meat drippings. Over medium heat mix well to remove any lumps. Slowly add enough water to get gravy to the desired thickness. Remember, its a lot easier to thin a gravy than to make thicker. Add a dash of browning sauce and 1 tsp soup base. Whisk well. Taste to determine if more soup base is needed, if so add by 1/2 teaspoons- this stuff is strong. When desired flavor is attained add the patties back in along with the mushrooms. On low heat, cover and warm through. I generally serve this with mashed potatoes, as there is nothing Mike like's better than gravy on his taters. And of course, a veggie.
This would make a great meatball recipe too! Just form meat into meatballs instead of patties and serve over egg noodles instead of potatoes.