Comfort foods are never out of style and are often craved the most. You can adapt this favourite for vegetarians by using soy burgers and vegetable stock in the gravy. Serve with mashed potatoes and peas.
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2003
In bowl, mix together beef, 2 tbsp (25 mL) water and 1/2 tsp (2 mL) each salt and pepper; shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover tightly and refrigerate for up to 6 hours.) In nonstick skillet, brown patties over medium-high heat. Transfer to plate; set aside.
Drain any fat from pan. Add onion; cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add mushrooms and thyme; cook, stirring occasionally, until mushrooms are golden, about 5 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Stir in stock a little at a time, stirring constantly to prevent lumps; bring to boil. Reduce heat and simmer until slightly thickened, about 5 minutes.
Return patties and any accumulated juices to pan; cover and simmer until no longer pink inside, about 15 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 560 mg
- Protein 24 g
- Calories 283.0
- Total fat 17 g
- Cholesterol 64 mg
- Saturated fat 7 g
- Total carbohydrate 7 g
- Iron 21.0
- Folate 10.0
- Calcium 3.0
- Vitamin C 2.0