Step 1

Pull the bread apart with your fingers into large breadcrumbs. Pour the milk over the breadcrumbs and let stand for 5 minutes, then gently combine the soaked crumbs with the ground beef, nutmeg, thyme salt and pepper. Form into 8 oval shaped patties.

Step 2

Add a little canola oil to a hot cast iron pan and brown the patties well on both sides, about 2- 3 minutes per side on medium high heat. Remove the browned patties and add them to a covered casserole dish or small covered roasting pan.

Step 3

Drain any excess fat from the cast iron pan, add the 3 tbsp butter and brown the mushrooms for a few minutes. Add those to the steak patties in the casserole dish.

Step 4

Next, add the onions and garlic to the cast iron pan, reduce the heat to medium and cook until the onions have softened. Add to the pan along with the steak patties and mushrooms.

Step 5

Heat the beef stock to almost boiling. Cook the flour and butter together in the cast iron pan over medium low heat until foamy, about 2 minutes. Slowly pour in the hot stock whisking constantly add the Worcestershire Sauce salt and pepper. This will create a thin gravy which is then poured over everything else in the casserole dish or roasting pan. Cover and cook in a 325 degree oven for about an hour. Serve with mashed potatoes and steamed vegetables.