Hamburger Steak with Mushrooms
Prep Time
Cooking Mode
4 medium-lean ground beef patties, each 6 oz, frozen
¼ cup butter
½ lb white mushrooms, halved
2 tbsp unbleached all-purpose flour
2 cups low-sodium beef broth
1 tbsp Worcestershire sauce
4 medium-lean ground beef patties, each 6 oz, frozen
¼ cup butter
½ lb white mushrooms, halved
2 tbsp unbleached all-purpose flour
2 cups low-sodium beef broth
1 tbsp Worcestershire sauce
Directions
1In 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.
2In 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.
3Serve the patties on plates. Top with the mushrooms and sauce. Serve with our mashed potatoes with corn and harissa butter, if desired.
Tips
1
If you are using fresh patties, brown them for only 3 minutes per side at step 1. Then proceed with the remaining steps.
Disclaimer
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Personal Note
Personal Note
