Chopped Steak with Caramelized Onions and Mushrooms

Instructions

1. 1

   Season the beef patties with salt and pepper and set aside.

2. 2

   In a hot large sauté pan over medium heat, add the bacon and cook until crispy. Once the bacon is cooked, reserve it to the side and use the same pan for the meat.

3. 3

   Sear the meat for 2 to 3 minutes per side until browned but not cooked through.

4. 4

   Remove the chopped steaks from the pan once browned and set aside on a plate. Add the onions and mushrooms to the pan, turn the heat down to medium, and caramelize for about 12 to 15 minutes.

5. 5

   Once the vegetables are golden brown, deglaze with the beef stock. Add the thyme, salt, and pepper, and bring to a boil.

6. 6

   Add the bacon and chopped steaks back to the pan. Simmer over low heat for 20 to 25 minutes or until the vegetables are tender and the chopped steak is cooked through.

7. 7

   Optional side: In a separate large sauté pan over medium-high heat, add the olive oil and shredded potatoes. Cook for 20 to 25 minutes, flipping the potatoes every 4 to 5 minutes until golden brown. Season with salt and pepper.

8. 8

   Serve the chopped steak with the onions, mushrooms, gravy, and optional hash browns.