Recipe
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. ground round | ||
| ¼ c. finely chopped onion | ||
| 3 tbsp. fine dry bread crumbs | ||
| 1 egg white | ||
| ¼ tsp. beef bouillon granules | ||
| ¼ tsp. pepper | ||
| ½ tsp. salt | ||
| 1 tsp. margarine | ||
| 8 oz. fresh mushrooms, sliced | ||
| 1 small onion, sliced thinly and separated into rings | ||
| 1 (14.25 oz) can no-salt-added beef broth | ||
| 2 tbsp. low-sodium Worcestershire sauce | ||
| 2 tbsp. water | ||
| 1 tbsp. cornstarch |
Directions
- Combine ground round, chopped onion, bread crumbs, egg white, beef bouillon, pepper and salt. Shape into four 3/4-inch-thick patties.
- Spray a large nonstick skillet with cooking spray. Heat over medium-high heat.
- Cook patties 5 minutes on each side. Remove from skillet, pat dry and set aside.
- Wipe out skillet. Melt margarine over medium-high heat.
- Saute mushrooms and onion rings until tender.
- Stir in beef broth and Worcestershire sauce and simmer 5 minutes.
- Return patties to skillet. Cover pan, reduce heat and simmer 10 minutes.
- Remove patties from skillet with slotted spoon. Place patties on a platter; set aside and keep warm.
- Combine water and cornstarch. Add to skillet. Bring to a boil. Cook 1 minute or until thickened, stirring constantly. Spoon over patties and serve immediately.