Chopped Steak

5 from 1 vote

Chopped steak is made with seasoned beef patties pan-seared to golden brown, tender perfection. The patties are topped with sautéed shallots and mushrooms and then doused in a rich gravy.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American

Keyword: chopped steak, chopped steak recipe

Servings: servings

Author: Katerina | Diethood

Equipment

Ingredients

1½ pounds ground beef I use 80/20
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried oregano
¼ cup chopped fresh parsley
1 egg
1 tablespoon ketchup
½ tablespoon Dijon mustard
½ tablespoon Worcestershire sauce
5 tablespoons butter divided
2 shallots thinly sliced
8 ounces sliced cremini mushrooms
2 tablespoons all-purpose flour
2 cups milk
salt and freshly ground black pepper to taste

Instructions

Make the patties. Using your hands, mix together the ground beef, salt, pepper, garlic powder, onion powder, oregano, parsley, egg, ketchup, Dijon, and Worcestershire sauce. Mix just until combined and form into 4 equal-sized patties.
Cook the patties. Melt 1 tablespoon butter over medium heat in a large, heavy-bottomed skillet. Turn the heat up to medium-high and add the patties. Cook for 8 minutes total, flipping them halfway through. Transfer the patties to a serving plate and return the skillet to the heat.
Saute the veggies. Add 1 tablespoon butter to the pan along with the shallots. Saute until the shallots are nicely caramelized. Add the mushrooms and saute until tender and golden brown. Spoon the shallots and mushrooms over the beef patties and return the skillet to the heat.
Make the gravy. Reduce the heat to medium and melt the remaining butter in the skillet. Whisk in the flour and cook, whisking continuously, until it turns a golden brown. Whisk in the milk gradually, whisking the whole time until the mixture is smooth. Cook for a couple of minutes more until the gravy is nicely thickened. You can whisk in more milk if you would like a thinner gravy. Remove from heat and taste for salt and pepper, and adjust accordingly.
Serve. Pour the gravy over the chopped steak, mushrooms, and shallots, and serve.

Notes

Forming the Patties: Mix the beef patty ingredients just until combined - do not overmix so as to avoid tough, dense patties.
Avoid Overcrowding the Pan: Cook the patties and sauté the mushrooms in batches if necessary to ensure proper browning. If you crowd the pan, you could end up with steamed, rubbery patties.
Whisking the Gravy: Whisk continuously while making the gravy to prevent lumps from forming.
Storage: Store leftover chopped steaks and gravy in an airtight container and keep them refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition