Beef Patties in a Mushroom Wine Sauce

Beef Patties in a Mushroom Wine Sauce

1 lb. ground beef
1 egg
1/3 c diced onion
1 t minced garlic (fresh, not dried)
1/3 c heavy cream
1/2 t dried oregano
1/3 t dried thyme
1 t mustard
about 1/2 c seasoned bread crumbs (enough to hold it all together so it's not too wet)
salt
pepper


1/3 c diced mushrooms
1 c beef broth (1 beef bouillon cube in water)
splash of red wine (I used about 1/4 c merlot)
1 t Worcestershire sauce


Mix the first group of ingredients together using your hands to get the mixture blended well. Make individual patties like you would a crab cake, using a large scoop of mixture just larger than a golf ball. Brown in a skillet in about 1-2 T oil (I used olive oil but it doesn't matter), flip and continue cooking until dark golden brown with a bit of a 'crust' seared and no longer pink. Remove from the pan to a platter.

Add the mushrooms to the pan and briefly cook to sear. When they start to get a crisp edge and are cooked, add 1/2 of the beef broth and deglaze the pan, scraping bits for the sauce. Add the rest of the wet ingredients and continue cooking at high heat to reduce the sauce by about a third so it's a deep, rich dark color and flavor. Add the beef patties by laying them on top of the mushrooms to reheat the patties. When they are hot serve the patties and drizzle the mushroom sauce over all.

We served it with organic green beans with butter, salt and pepper but it would be good with mashed potatoes to make a full family meal.

 Twinkle, are there any leftover???Drool! I love mushrooms cooked in broth with wine. Do you think the mushroom sauce should be doubled if served with mashed potatoes?

chefly 

That sounds great Twinkle, thank-you much!

Jill

Oh Alissa, this sounds wonderful. Thank you. I've got it on top of my "to try" pile.

BJ

hello girls,

i would double the sauce if you love tos of it with mashed potatoes -lol

NO LEFTOVERS - hugs Twinkle

 Sounds great. Thanks

Brenda