Tested till perfect Beef Patties with Mustard Sauce

Beef Patties with Mustard Sauce

Use grainy Canadian mustard to give these patties that special touch!

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2004

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
To change the number of servings, enter the number, then press "calculate". or reset


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

Nutritional Information Per serving: about

cal 236 pro 24g total fat 14g sat. fat 6g
carb 4g fibre 0 chol 108mg sodium 562mg

% RDI:

calcium 4 iron 20 vit A 3 vit C 5
folate 5
All rights reserved. TVA Group Inc. 2015