In the same pan used to cook the patties, add butter and allow it to soften. Add the sliced mushrooms and cook them until they are tender and browned. Take the mushrooms out of the pan and set them aside.
4th Step
Add flour to the same pan and simmer for 1 to 2 minutes, stirring constantly to prevent clots. Whisk in the beef bouillon and Worcestershire sauce gradually.
5th Step
Continue whisking until the mixture becomes viscous and smooth. This will constitute the mushroom gravy. Return the mushrooms to the pan and combine them with the gravy. season to flavor with salt and pepper.
6th Step
Place the potato pieces in a large kettle filled with salted water. Bring to a boil and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
7th Step
Return the potatoes to the water after draining them. To butter and milk, add. The potatoes should be mashed until velvety and thoroughly combined. season to flavor with salt and pepper.