Ingredients For the patties: 2 lb of Ground Beef 2 tsp of Granulated Garlic 2 tsp of Granulated Onion 1 tsp of Beef Bouillon Powder 2 tsp of Dried Parsley 1 Egg 1/2 cup of Bread Crumbs 3 Tbsp of Ketchup 1 Tbsp of Worcestershire Sauce A pinch of Salt and Black Pepper 2 tbsp extra virgin olive oil
For the Gravy: 1 lb of Sliced Mushrooms 1 Onion, thinly sliced 3 Tbsp of Unsalted Butter 3 Cloves of Garlic, minced 1/4 cup of all-purpose flour 3.5 cups of Beef Broth 1 Tbsp of Worcestershire Sauce Salt and Pepper to taste
Directions 1) In a large bowl, add everything in for the patties, mix together well to combine, form into 8 or 10 patties (depending on how big you want them) make sure to flatten them a bit because they will puff up as they cook. Sear them on both sides in a non-stick skillet and set aside. 2) In the same skillet with any leftover drippings, add the butter, along with the mushrooms and onions, add a pinch of salt, saute for about 8 minutes or so, or until they soften and develop some color around the edges, add the garlic and cook for 30 more seconds. 3) Sprinkle the flour over the mushrooms, stir them in until the flour is incorporated, then add the beef stock along with more Worcestershire sauce nestled the seared patties in the broth, bring to a boil, partially cover, lower the temperature to medium-low and simmer for about 45 minutes, adjust the seasoning to taste, sprinkle with some parsley and serve over mashed potatoes.
Ingredients
ReplyDeleteFor the patties:
2 lb of Ground Beef
2 tsp of Granulated Garlic
2 tsp of Granulated Onion
1 tsp of Beef Bouillon Powder
2 tsp of Dried Parsley
1 Egg
1/2 cup of Bread Crumbs
3 Tbsp of Ketchup
1 Tbsp of Worcestershire Sauce
A pinch of Salt and Black Pepper
2 tbsp extra virgin olive oil
For the Gravy:
1 lb of Sliced Mushrooms
1 Onion, thinly sliced
3 Tbsp of Unsalted Butter
3 Cloves of Garlic, minced
1/4 cup of all-purpose flour
3.5 cups of Beef Broth
1 Tbsp of Worcestershire Sauce
Salt and Pepper to taste
Directions
1) In a large bowl, add everything in for the
patties, mix together well to combine, form
into 8 or 10 patties (depending on how big
you want them) make sure to flatten them
a bit because they will puff up as they
cook. Sear them on both sides in a
non-stick skillet and set aside.
2) In the same skillet with any leftover
drippings, add the butter, along with the
mushrooms and onions, add a pinch of
salt, saute for about 8 minutes or so, or
until they soften and develop some color around the edges, add the
garlic and cook for 30 more seconds.
3) Sprinkle the flour over the mushrooms, stir them in until the flour is
incorporated, then add the beef stock along with more Worcestershire
sauce nestled the seared patties in the broth, bring to a boil, partially
cover, lower the temperature to medium-low and simmer for about 45
minutes, adjust the seasoning to taste, sprinkle with some parsley and
serve over mashed potatoes.
Enjoy! Buen Provecho!