Ingredients:

500 g ground beef
50 g chopped onions
1 egg, beaten
Salt to taste
Freshly ground black pepper
400 ml (beef) stock
1 medium onion, sliced thinly
80 g sliced mushrooms
1/8 tsp. dried thyme (optional)
3 tsp. cornstarch + 3 tbsp. water

Preparation:

Mix ground beef, chopped onion, egg, salt, and pepper ind a bowl until you have an even blend. Make 4 identical fritters and set aside.

Cook the patties in a frying pan over medium-high heat until nicely browned. It’s ok that they’re still raw in the middle right now. Pour in the stock and add the sliced onions, mushrooms and thyme, then bring everything to a boil. Reduce the heat to low, cover with a lid, and cook slowly for about 10 – 15 minutes or until the patties are cooked through. Take out the patties and set aside.

Bring the sauce to a boil again and stir in the cornstarch slurry little by little until the gravy is nicely thickened as to your liking.

Serve the patties with plenty of gravy poured over them and (traditionally) with a side of peas and mashed potatoes.