Beef Patties with Saucy Mushrooms
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 297 |
| pro | 25 g |
| total fat | 17 g |
| sat. fat | 5 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 108 mg |
| sodium | 676 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 25% |
| vit A | 2% |
| vit C | 7% |
| folate | 14% |
-
1 onion
1 egg
2 tbsp (25 mL) dry bread crumbs
3/4 tsp (4 mL) dried thyme
1/2 tsp (2 mL) each salt and pepper
3 cloves garlic, minced
1 lb (500 g) lean ground beef
1 tbsp (15 mL) vegetable oil
2-1/2 cups (625 mL) sliced mushrooms
2 tbsp (25 mL) all-purpose flour
1-1/2 cups (375 mL) sodium-reduced chicken stock
1/2 tsp (2 mL) Worcestershire sauce
2 tsp (10 mL) chopped fresh parsley
Preparation:
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 160ðF (71ðC), 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.
Additional Information
Source
Canadian Living Magazine: January 2006
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