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1-1/2 lb ground beef 700 g
1/2 cup light cream 125 mL
1 tbsp grated onion 15 mL
1/2 tsp salt 5 mL
dash pepper
2 tbsp butter 30 mL
2 tbsp flour 30 mL
1/2 cup beef consommé 125 mL
1/2 cup dry red wine 125 mL
1 tsp Worcestershire sauce 5 mL
2 tbsp chopped fresh parsley 30 mL
4 oz sliced mushrooms, with liquid (or more) 125 mL
Mix beef lightly with cream, onion, salt and pepper; shape into four thick patties.
Heat butter in heavy skillet; brown patties quickly on both sides, then remove from skillet.
Add flour to drippings and blend well; add consommé and wine. Cook and stir until mixture boils and thickens. Stir in Worcestershire sauce, parsley and mushrooms with liquid. Season sauce to taste with salt and pepper, then return patties to sauce.
Reduce heat and simmer until meat is done to your taste.
1/2 cup light cream 125 mL
1 tbsp grated onion 15 mL
1/2 tsp salt 5 mL
dash pepper
2 tbsp butter 30 mL
2 tbsp flour 30 mL
1/2 cup beef consommé 125 mL
1/2 cup dry red wine 125 mL
1 tsp Worcestershire sauce 5 mL
2 tbsp chopped fresh parsley 30 mL
4 oz sliced mushrooms, with liquid (or more) 125 mL
Mix beef lightly with cream, onion, salt and pepper; shape into four thick patties.
Heat butter in heavy skillet; brown patties quickly on both sides, then remove from skillet.
Add flour to drippings and blend well; add consommé and wine. Cook and stir until mixture boils and thickens. Stir in Worcestershire sauce, parsley and mushrooms with liquid. Season sauce to taste with salt and pepper, then return patties to sauce.
Reduce heat and simmer until meat is done to your taste.