• Whisk together Gravy ingredients and set aside..
• Use a Food Processor to make the Steak Patties by adding all ingredients, except ground beef and processing until chopped fine and combined.
• Remove from food processor into a bowl, and add ground beef, stirring until well combined. Or use the pulse function of the food processor and pulse until combined.
• Shape Beef Mixture into 6 oval, flat patties. Dredge beef patties with corn starch, and shake off any excess.
• Select Sauté function on Instant Pot, and once it displays “hot” add oil and swirl to coat bottom and then add 2 Tablespoons Butter.
• In batches, place patties into cooking pot, sear on both sides and remove to a plate. Cook only 1-2 at a time to avoid breaking patties when removing from the pan.
• Add the remaining butter, mushrooms, onions, and minced garlic, and cook 2-3 minutes, until onions are fragrant.
• Add red wine or beef stock and deglaze cooking pot by using a wooden spoon to scrape up any stuck on brown bits off the bottom.
• Continue cooking until Onions are soft, another 2-3 minutes.
• Pour Gravy mixture into cooking pot and stir to combine.
• Carefully, place seared Beef Patties into cooking pot.
• Put lid on, and lock into place, set pressure valve to “sealing” and cook on high pressure for 4 minutes.
• After 4 minutes is up, let pressure naturally release for 10 minutes, then quick release remaining pressure.
• Remove Steaks/Patties from the pot, and turn pot “off”.
• Then press the Saute button, and simmer the gravy to thicken. If in a hurry, remove 1 cup of liquid and add 2 Tbs of corn starch, and whisk together to form a slurry, then add back into the pot, and simmer for 2-3 minutes.
• Taste gravy, season with additional salt and pepper if necessary.
• Serve with gravy spooned over steaks/patties, and over mashed potatoes, and garnish with fresh parsley

Stove Top Directions

• Whisk together Gravy ingredients and set aside..
• Use a Food Processor to make the Steak Patties by adding all ingredients, except ground beef and processing until chopped fine and combined.
• Remove from food processor into a bowl, and add ground beef, stirring until well combined.
• Shape Beef Mixture into 6 oval, flat patties. Dredge beef patties with corn starch, and shake off any excess.
• Add 2 Tbs of Butter to a large skillet over medium-high heat, and brown both sides of each patty. Then remove from the pan to a plate. Cook in batches of 2-3 at a time to avoid overcrowding and breaking patties when removing then from the skillet.
• Add the remaining butter, mushrooms, onions, and minced garlic, and cook 2-3 minutes, until onions are fragrant.
• Add red wine or beef stock and deglaze skillet by using a wooden spoon to scrape up any stuck on brown bits off the bottom.
• Put a lid on your skillet, and turn down to medium heat.
• Continue cooking until Onions are soft, another 2-3 minutes.
• Pour Gravy mixture into cooking pot and stir to combine.
• Carefully, place seared Beef Patties into skillet.
• Put lid on, and cook for 15-20 minutes until internal temperature of patties reaches 160 degrees F on an instant read thermometer.
• Remove 1 cup of liquid from the skillet and add 2 Tbs of corn starch, and whisk together to form a slurry, then add back into the pot, and simmer for 2-3 minutes to allow gravy to thicken,
• Taste gravy, season with additional salt and pepper if necessary.
• Serve with gravy spooned over steaks/patties, and over mashed potatoes, and garnish with fresh parsley