Beef cutlets in onion gravy with mushrooms

Ingredients:

Cutlets

• 0.5 tsp ground mustard
• 0.5 tsp smoked paprika
• 1 large egg
• 1 clove garlic, minced
• 450 g of ground beef with 20% fat content
• 2 tbsp. breadcrumbs
• 1 tbsp. vegetable oil

Onion gravy with mushrooms

• 280 g cremini mushrooms (or baby bella mushrooms), thinly sliced
• 2 sprigs of thyme, leaves picked
• 3 tablespoons unsalted butter
• 1 small onion, thinly sliced
• 1 clove garlic, thinly sliced
• 3 tbsp. flour
• 2 cups lightly salted beef broth, hot
• 2 tsp Worcestershire sauce
• 2 tbsp fresh parsley, coarsely chopped

Preparation:

1. Cutlets:
   
   In a medium bowl, combine the mustard, smoked paprika, egg, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix in the ground beef and breadcrumbs with your hands, then form into 4 1/2-inch-thick oval patties.
2. Place a large nonstick frying pan over medium-high heat and add vegetable oil. Add the patties and fry for 3 minutes on each side. Transfer the patties to a plate and set aside.
3. Onion gravy with mushrooms:
   
   Reduce heat to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are golden brown, about 8 minutes (they may seem dry at first, but will eventually release water). Transfer the mushrooms to a plate and set aside.
4. Melt the butter in a skillet, add the onion and garlic, and cook until the onion is translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Add the broth and Worcestershire sauce and stir until the flour is dissolved.
5. Raise the heat to high and bring the sauce to a boil. Return the mushrooms to the sauce, stir, and add the cutlets. Cover and reduce the heat to medium-low. Cook until the sauce thickens and a thermometer inserted into the cutlets reads 165°F (74°C), about 10 minutes.
6. Turn the cutlets over several times to coat them with the sauce. Season with salt, pepper, and fresh parsley.