Hamburger Steak with Mushrooms

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Preparation 10 min
Cooking 30 min
Servings 4

Nut-free
Lactose-free
Egg-free

Ingredients

- 4 medium-lean ground beef patties, each 6 oz (170 g), frozen
- ¼ cup (55 g) butter
- ½ lb (225 g) white mushrooms, halved
- 2 tbsp unbleached all-purpose flour
- 2 cups (500 ml) low-sodium beef broth
- 1 tbsp (15 ml) Worcestershire sauce

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Preparation

- In a large non-stick skillet over medium-high heat, brown the frozen patties in half of the butter (2 tbsp) for 5 minutes on each side (see note). Season with salt and pepper. Set aside on a plate. Rinse and dry out the skillet.
- In the same skillet, brown the mushrooms in the remaining butter for 5 minutes. Sprinkle with the flour and cook for 1 more minute white stirring. Pour in the broth and Worcestershire sauce. Bring to a boil while whisking until the sauce thickens. Return the patties to the skillet. Cover and cook for 5 minutes or until the patties are cooked through. Adjust the seasoning.
- Serve the patties on plates. Top with the mushrooms and sauce. Serve with our mashed potatoes with corn and harissa butter, if desired.

Note from Ricardo

If you are using fresh patties, brown them for only 3 minutes per side at step 1. Then proceed with the remaining steps.

Personal Note

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