Loco Moco with Mushroom Gravy

Ingredients

• 1 lb Ground beef
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 4 cups Cooked white rice
• 4 large Eggs
• 8 oz Mushrooms, sliced
• 2 cups Beef broth
• 2 tbsp Cornstarch
• 2 tbsp Water
• 1 tbsp Soy sauce
• 1 tbsp Worcestershire sauce (soy-free)

Instructions

1. 1In a medium bowl, combine the 1 lb ground beef with the 1/2 tsp salt and 1/4 tsp black pepper. Gently mix with your hands until just combined, then divide the mixture into four equal portions. Shape each portion into a patty, about 3/4-inch thick.
2. 2Heat a 12-inch skillet over medium-high heat (400°F / 200°C). Place the four hamburger patties in the hot skillet. Cook for 4-6 minutes per side, or until the internal temperature reaches 160°F (71°C) and they are browned on the outside. Remove the patties from the skillet and set aside on a plate.
3. 3In the same 12-inch skillet, crack the 4 large eggs. Fry the eggs over medium heat (350°F / 175°C) for 2-3 minutes, or until the whites are set and the yolks are cooked to your preference. Remove the eggs from the skillet and set aside.
4. 4Add the 8 oz sliced mushrooms to the 12-inch skillet. Sauté the mushrooms over medium heat (350°F / 175°C) for 5-7 minutes, stirring occasionally, until they have softened and released their liquid.
5. 5Pour the 2 cups beef broth into the skillet with the mushrooms. Add the 1 tbsp soy-free Worcestershire sauce and 1 tbsp soy sauce. Bring the mixture to a gentle simmer, stirring to combine.
6. 6In a small bowl, whisk together the 2 tbsp cornstarch and 2 tbsp water until smooth. Pour this cornstarch slurry into the simmering liquid in the skillet. Cook, stirring constantly, for 1-2 minutes, until the gravy has thickened enough to coat the back of a spoon.
7. 7Divide the 4 cups cooked white rice among four serving bowls. Place one cooked hamburger patty on top of the rice in each bowl. Top each patty with a fried egg and spoon the mushroom gravy generously over everything.

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