It only seemed right that someone with a last name like mine would have a recipe for this classic dish, so here's mine.
1 pound ground beef (80% lean or better)
1/3 cup dry bread crumbs (I like the finely-ground canned ones)
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
1 large egg
1 10-ounce or larger can of beef broth
1 4-ounce can mushrooms, drained
2 Tbsp. cold water
2 tsp. corn starch
- Mix beef, bread crumbs, salt, pepper, onion powder, and egg in a bowl until well-combined. Then shape into four patties.
- Brown the patties over medium heat (or optionally grill on high until you have grill marks and finish in the skillet).
- Drain any grease from the skillet.
- Add beef broth and mushrooms and bring to a boil, then reduce to simmer.
- Cover and simmer 10 minutes until the patties are done.
- Remove the patties and set them aside.
- Mix the water and corn starch to make a paste to thicken the broth. Gradually stir into the broth as it simmers, thickening it. If it gets to your desired gravy consistency, stop adding the corn starch mixture.
- Put the patties back into the gravy and flip them around to cover.
- Place a patty on serving plate and cover with some of the gravy. Any leftover gravy can be used on mashed potatoes if you are making those as a side dish.
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