Directions
In a large mixing bowl, gently combine the ground beef, egg, garlic, onion, ketchup, Dijon mustard, beef bouillon, and Worcestershire sauce. Be careful not to overmix.
Form the mixture into 6 equal-sized oval patties.
Heat the olive oil in a large skillet over medium-high heat. Carefully place the patties in the skillet and cook until deeply browned on both sides, about 3 minutes per side.
Transfer the patties to a plate and cover to keep warm, leaving the drippings in the pan.
Reduce the skillet heat to medium.
Add the garlic and onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
Pour in the beef stock and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. This is where the flavor is!
Whisk in the coconut flour until no lumps remain, then whisk in the Dijon mustard, salt, and pepper.
Add the sliced mushrooms and parsley, and bring the sauce to a simmer for 5 minutes, allowing it to thicken.
Reduce the heat to low and return the patties to the skillet, nestling them into the gravy.
Cover and cook for 5 to 7 minutes, or until the patties are cooked through and heated.
Garnish with additional fresh parsley before serving, if desired.
When you add the beef stock, be sure to scrape all the browned bits (the fond) from the bottom of the pan. This deglazing step adds immense depth to your gravy.
