First, don't you love having a perfect blog post typed and click "post" only to have it disappear? Yeah, me either. Ok, just had to get that off my chest. It happened five minutes and 49 seconds ago and I haven't gotten over it.

Now, onto the good stuff. This recipe may not be fit for a king, but it is definitely one any man will love. It is one of Mister's absolute favorites. We call it The Blue Plate Special. I've made this twice in the last seven days. I know that sounds bad, but you have an ever hungry man and a pregnant woman in the same house there are no rules when it comes to food! Let's take a photo journey through this, the epitome of comfort food.
*cue soundtrack-ish music here*

Is your mouth watering? Ok, so maybe it doesn't look great, but it sure is delicious. A few weeks ago I learned to finally make brown gravy from scratch. I don't know why I had waited so long, but better late than never! It makes a HUGE difference in this recipe. I've used the jar stuff in the past and it's good, but, dang, after making it homemade I'll never go back to the jar! Besides, making it yourself is almost easier than opening the jar of gravy! I'll tell you how to make it below...

Now, the recipe:

It's originally called Blue Plate Beef Patties, but Blue Plate Special sounds so much better, doesn't it?

1 egg
2 green onions with tops, sliced (it's alright if you just use regular ol' onion)
1/4 cup seasoned bread crumbs
1 tablespoon prepared mustard (I like to use stone ground brown mustard)
1 1/2 pounds ground beef
1 jar (12 ounces) beef gravy (if using, if not, I'll tell you how I make my own)
1/2 cup water (if you're not making your own gravy)
2 to 3 teaspoons horseradish (I loooooooooooooooove horseradish and read this more like, "2 to 3 tablespoons")
1/2 pound fresh mushrooms, sliced

In a bowl, beat the egg. Stir in the onions, bread crumbs, and mustard. Crumble beef over mixture and mix well. Shape into four 1/2 inch thick patties. I like to flatten my patties out more and use less per patty. You can get at least five nice sized patties out of this recipe... and probably even six! 
In an ungreased skillet, cook patties for 4-5 minutes per side or until meat is no longer pink and drain (if you aren't making your own gravy). 

Here is where I make my own gravy. Simply remove the patties, leaving all the juice and yummy bits and crumbles. Add two tablespoons flour, one cup of milk (or cream if you want to be bad), and one cup of water. Whisk this together and let thicken. Add some salt and pepper to taste. Voila! Your gravy is d-o-n-e! 

In a small bowl, combine the gravy, water, and horseradish. Pour this mixture over patties. Cook, uncovered, for five minutes or until mushrooms are tender. 

If making your own gravy, leave it in the skillet and whisk in the horseradish and stir in the mushrooms. Put patties back in the skillet on top of mushroom gravy and let heat through. 

Serve this over rice or mashed potatoes and throw together a salad and you've got yourself one satisfying supper! I made this last night between school and a PTA meeting. It took me less than 30 minutes to throw together. Play with the ingredients and add more or less of what you like and don't like. I hope you like it as much as Mister does!