- Total time 30 minutes
- Portion size 4 servings
In large bowl, beat egg lightly; mix in beef, bread crumbs, mustard, thyme and Worcestershire sauce. Mix well; season with salt and pepper. With wet hands, shape mixture into four 1/2-inch thick patties.
In large skillet, heat half of the oil over medium-high heat; cook patties, turning halfway through, until golden on each side, 4 to 6 minutes. Transfer patties to plate.
In same skillet, heat remaining oil over medium heat; cook shallot for 2 minutes. Add mushrooms; cook, stirring occasionally, for 5 minutes or until golden brown. Add garlic; cook for 1 minute. Sprinkle flour over top; cook, stirring constantly, for 1 minute.
Stir in broth, scraping up any browned bits from bottom of pan. Bring to boil; reduce heat and return meat patties to skillet. Cover and cook until sauce is thickened and patties have cooked through, about 6 minutes. To serve, spoon mushroom gravy over patties.
Test Kitchen Tip: Pasta and peas make excellent sides for the patties.
Nutritional facts PER SERVING: about
- Calories 375
- Total fat 18 g
- Saturated fat 6 g
- Cholesterol 130 mg
- Sodium 575 mg
- Total carbohydrate 20 g
- Fibre 1 g
- Sugars 3 g
- Protein 33 g
- Iron 4.1 mg