Hamburger Steaks

1 lb. ground beef
1 large egg
3 tbsp. bread crumbs
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. paprika
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
2 tbsp. butter
8 oz. sliced baby bella mushrooms
1 small yellow onion, thinly sliced
2 tbsp. all-purpose flour
1 1/2 c. low-sodium beef broth
1 tsp. Worcestershire sauce
1 tsp. fresh thyme leaves

In a large bowl, combine beef, egg, bread crumbs, garlic powder, onion powder, and paprika. Season with salt and pepper. Divide beef mixture into 4 patties, then flatten to ½” thick oval patties.
In a large skillet over medium heat, heat oil. Add patties and cook until golden and cooked through, 6 to 8 minutes per side. Remove from skillet and set aside to keep warm.
To same pan, melt butter. Add mushrooms and onions and cook until softened, 5 minutes. Add flour and toss to coat veggies. Slowly whisk in broth, then add worcestershire and thyme. Bring to a boil, then reduce heat to a simmer and let simmer until thickened, about 5 minutes. Season with salt and pepper.
Return steaks to skillet and spoon sauce over. Heat until warmed through.
Nutrition (per serving): 444 calories, 26 g protein, 13 g carbohydrates, 1 g fiber, 3 g sugar, 32 g fat, 12 g saturated fat, 481 mg sodium

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