Chopped Steaks in Mushroom Gravy

Servings: 4



  • 1 lb Lean (96%) Ground Beef
  • 1 Egg
  • 2 TBSP Worcestershire Sauce
  • *1⁄3 Cup Ground Oatmeal + 2 TBSP
  • 1 TBSP Herban Legend Seasoning (Divided)
  • 4 TBSP Olive Oil
  • 1 Onion, thinly sliced
  • 1⁄2 tsp Kosher Salt
  • 1 lb Baby Bella Mushroom, stemmed and sliced
  • 1 Cup Chicken Stock
  • 1⁄2 TBSP Herban Legend Seasoning
  • Optional: Freshly cracked black pepper and minced parsley
Chopped Steaks in Mushroom Gravy

Notes* Notes: **Grind 1 cup gluten-free oatmeal in your blender until it is a fine, flour consistency. I do several cups at a time and store in a sealed container.


Step 1: 

In a bowl, combine beef, egg, 2 TBSP Worcestershire Sauce, 1⁄2 TBSP Herban Legend, 1⁄3 Cup Ground Oatmeal. Mix well with your hands until uniform.

Step 2: 

Lightly roll into 4 large or 5 small burger patties making sure they are thin for fast cooking.

Step 3: 

In a skillet, heat 2 TBSP olive oil over medium-high heat and brown patties for about 3-4 minutes on each side. Remove and set aside.

Step 4: 

Saute onions with 1⁄2 tsp salt for 3-4 minutes until translucent. Add mushrooms and 1-2 TBSP Olive Oil as needed. Stir and cook for 4-5 minutes.


Step 5: 

Stir in 2 TBSP Oatmeal Flour, chicken stock and 1⁄2 TBSP Herban Legend and cook for 2-3 minutes.

Step 6: 

Nestle patties into sauce and simmer for 5 minutes on each side or until cooked through.

Step 7: 

Serve chopped steaks over mashed potatoes, smothered in mushroom sauce.