Perfect for a cozy winter dinner, these tasty patties are seasoned with thyme and served with a Worcestershire mushroom sauce.
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2006
- 1 tablespoon vegetable oil
- 1 onion
- 1 egg
- 2 tablespoons dry breadcrumbs
- 3/4 teaspoons dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cloves garlic minced
- 1 lb lean ground beef
- 2 1/2 cups sliced mushrooms
- 2 tablespoons all-purpose flour
- 1 1/2 cup sodium-reduced chicken stock
- 1/2 teaspoon Worcestershire sauce
- 2 teaspoons chopped fresh parsley
Grate half of the onion. Slice remaining half and set aside.
In large bowl, combine grated onion, egg, bread crumbs, 1 tbsp (15 mL) water, thyme, salt, pepper and half of the garlic; mix in beef. Shape into eight 1/2-inch (1 cm) thick patties.
In large skillet, heat oil over medium heat; fry patties until browned on both sides, no longer pink inside and meat thermometer inserted into centre registers 160°F (71°C), about 10 minutes. Transfer to plate.
Drain fat from pan. Fry mushrooms, sliced onion and remaining garlic until mushrooms are softened and browned, 4 minutes. Add flour; cook, stirring, for 1 minute. Add stock and Worcestershire sauce; bring to boil and boil, stirring, until thickened, about 2 minutes. Return patties to pan and add parsley; heat through.
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Nutritional facts Per serving: about
- Sodium 676 mg
- Protein 25 g
- Calories 297.0
- Total fat 17 g
- Cholesterol 108 mg
- Saturated fat 5 g
- Total carbohydrate 11 g
- Iron 25.0
- Folate 14.0
- Calcium 4.0
- Vitamin A 2.0
- Vitamin C 7.0