February 28, 2008

Beef Patties in Mushroom Wine Sauce

I wasn't sure if I was going to add this recipe to my blog or not. But it's what we had last night for dinner and I quickly snapped a picture 'just in case'. Why wasn't I sure? Two reasons.

  1. I didn't use any recipe and I just threw it all together 'off the cuff'
  2. I didn't know how it would taste! LOL.

In the end my husband raved about it and said, "As long as you remember how you made it. Uh... you do remember right?"

Kind of. Sort of. LOL.

So here we go!

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)

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.

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