Beef Patties with Stout Gravy
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Beef Patties with Stout GravyThese patties are made special with the addition of Stout beer, perfect for creating your own version of traditional pub fare!5 user reviews.
Beef Patties with Stout Gravy
Photography by Edward Pond
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 394394 cal |
| pro | 26 g26g pro |
| total fat | 23 g23g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 16 g16g carb |
| fibre | 2 g2g fibre |
| chol | 114 mg114mg chol |
| sodium | 390 mg390mg sodium |
| potassium | 531 mg531mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 2424 iron |
| vit A | 99 vit A |
| vit C | 1212 vit C |
| folate | 1818 folate |
- Preparation time: 12 minutes
- Cook time : 13 minutes
- Total time : PT25M
These patties are made special with the addition of Stout beer, perfect for creating your own version of traditional pub fare!
Ingredients
- 1 egg 1 egg
- 1 clove garlic , minced1 clove garlic, minced
- 2 tbsp Worcestershire sauce 2 tbsp Worcestershire sauce
- 1 tbsp prepared hot mustard 1 tbsp prepared hot mustard
- 1 lb medium ground beef 1 lb medium ground beef
- 1 tbsp vegetable oil 1 tbsp vegetable oil
- 1 cup sodium-reduced beef broth 1 cup sodium-reduced beef broth
- 1 cup Stout beer 1 cup Stout beer or water
- 1 pkg (10 oz/284 g) pearl onions , peeled1 pkg (10 oz/284 g) pearl onions, peeled
- 1 cup frozen peas 1 cup frozen peas
- 1 tbsp cornstarch 1 tbsp cornstarch
Preparation
In 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.
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.
Source : Canadian Living Magazine: October 2010
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