These patties are made special with the addition of Stout beer, perfect for creating your own version of traditional pub fare!
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2010
- 1 egg
- 1 clove garlic minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon prepared hot mustard
- 1 lb medium ground beef
- 1 tablespoon vegetable oil
- 1 cup sodium-reduced beef broth
- 1 cup Stout beer
- 1 cup water
- 1 pkg (10 oz/284 g) pearl onion peeled
- 1 cup frozen peas
- 1 tablespoon cornstarch
MethodIn bowl, whisk together egg, garlic, half of the Worcestershire sauce and 1 tsp (5 mL) of the mustard. Mix in beef. Shape into eight patties.
In skillet, heat oil over medium heat; fry patties, turning once, until digital thermometer inserted sideways into centre registers 160°F (71°C), about 10 minutes. Transfer to plate; cover and keep warm.
Whisk together broth, stout and remaining Worcestershire sauce and mustard; add to pan and bring to boil. Add onions and peas; simmer until onions are softened, 3 to 5 minutes.
Mix cornstarch with 1 tbsp (15 mL) water; stir into pan. Return patties to skillet; simmer until gravy is thickened.
Nutritional facts Per serving: about
- Sodium 390 mg
- Protein 26 g
- Calories 394.0
- Total fat 23 g
- Potassium 531 mg
- Cholesterol 114 mg
- Saturated fat 8 g
- Total carbohydrate 16 g
- Iron 24.0
- Folate 18.0
- Calcium 5.0
- Vitamin A 9.0
- Vitamin C 12.0