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1
In a medium bowl combine the ground beef, tomato juice, bread crumbs, minced onion, beaten egg, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Work gently with your hands to combine. Meat mixture will be soft.
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2
Divide meat mixture into 6 oval patties of equal size, approximately 1/2 inch thick.
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3
In a large skillet over medium heat, heat 1 tablespoon of oil. When pan and oil are hot add 3 of the patties and cook until browned on both sides, and just cooked through, turning gently to avoid breaking patties apart. (About 4 - 5 minutes per side).
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4
Remove patties from skillet to a warm plate. Drain away drippings from skillet. Repeat step 3 for remaining patties.
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5
Remove last 3 patties from skillet. Drain away all but 2 tablespoons of the drippings.
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6
Turn heat under skillet to medium-high. Add 2 tablespoons butter to the drippings in the skillet. When melted add 4 tablespoons flour, stirring constantly to combine all to make a roux. Cook 1-2 minutes longer, still stirring.
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7
Turn heat under skillet to high and add beef broth (or stock) and mushrooms, stirring constantly as gravy comes to a boil and thickens.
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8
Remove from heat. Taste gravy and adjust salt and pepper if needed. Return cooked patties to the gravy to heat through.
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9
Serve with mashed potatoes, wide egg noodles and veggie of your choice.
