Beef Patties with Mustard Sauce
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 236 |
| pro | 24 g |
| total fat | 14 g |
| sat. fat | 6 g |
| carb | 4 g |
| fibre | 0 |
| chol | 108 mg |
| sodium | 562 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 20 |
| vit A | 3 |
| vit C | 5 |
| folate | 5 |
- Portion size: 4
Use grainy Canadian mustard to give these patties that special touch!
Ingredients
- 1 1eggeggs
- 2 tbsp 2tbspminced fresh parsley
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 lb 1lblean ground beef Mustard Sauce:
- 1 1small onion, minced
- 2 2clove garliccloves of garlic, minced
- 1/2 tsp 1/2tspdried thyme
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1/4 tsp 1/4tspcrumbled dried rosemary
- 1/2 cup 1/2cupbeef stock
- 2 tbsp 2tbspgrainy mustard
- 1 tsp 1tspcornstarch
Preparation
In bowl, beat egg with fork. Add parsley, 1 tbsp (15 mL) water, salt and pepper; mix in beef. Shape into four 1/2-inch (1 cm) thick patties. In nonstick skillet, fry patties over medium-high heat, turning once, until no longer pink inside, about 10 minutes; transfer to plate. Drain off any fat in pan.
Mustard Sauce:
In same skillet, cook onion, garlic, thyme, salt, pepper and rosemary over medium heat, stirring occasionally, until softened, about 4 minutes.
Whisk together beef stock, mustard and cornstarch; add to pan and bring to boil. Reduce heat and simmer until slightly thickened, about 3 minutes. Return patties to pan and heat through.
Additional information :
Tip: Always cook ground beef to internal temperature of 160°F (71°C); use a digital rapid-read thermometer for accuracy.
Serve with: Steamed Carrots
Source : Canadian Living Magazine: April 2004
