1
toast bread, crumble into fine crumbs
2
mix crumbs, beef, onion, egg, sour cream, red pepper, and a small amount of salt and pepper (optional)
3
form into six, 1/2" thick oval patties
4
cook 1/2 the patties in large skillet over medium high heat until done, turning once. remove, keep warm, cook the other half of the patties.
5
while patties are cooking, in a small sauce pan, heat water to boiling. add bullion and carrot pulp (pulp is optional). reduce heat to simmer, add a dash of worchestershire sauce, and salt and pepper to taste.
6
when patties are done and keeping warm, drain off most (but not all) of the grease. to remaining grease.
7
sautee mushrooms until golden brown.
8
remove mushrooms
9
add flour to skillet, using a nylon coated whisk to get up all the browned bits, and make a roux.
10
add in the broth mixture, bring to boil, reduce to simmer, stirring occasionally until desired consistency is reached. this should be roughly 1.5 cups of gravy, enough for 1/4 cup per "steak".
11
serve patties, topped with mushrooms, and smothered with gravy.
