You may also like
Categories:
ground beef egg onion crackers fresh sage kosher salt unsalted butter mixed mushrooms Worcestershire sauce all-purpose parsley buttered egg noodles
Viewed: 31 - Published at: 2 years agoIngredients
- 1 pound ground beef
- 1 large egg, lightly beaten
- 1/4 onion, finely chopped (about 1/3 cup)
- 7 saltine crackers, finely crushed (about 1/4 cup)
- 1 teaspoon minced fresh sage
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 8 ounces sliced mixed mushrooms
- 2 teaspoons Worcestershire sauce
- 3 tablespoons all-purpose flour
- 1 to 2 tablespoons chopped fresh parsley
- Buttered egg noodles, for serving (optional)
Method
- Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands.
- Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.
- Heat 1 tablespoon butter in a large skillet over medium-high heat.
- Brown the patties, about 4 minutes per side.
- Transfer to a plate.
- Add 1 tablespoon butter to the skillet and cook the mushrooms until slightly browned, about 2 minutes.
- Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits.
- Sprinkle in the flour and stir, then stir in 2 1/2 cups hot water and simmer until the sauce begins to thicken, about 2 minutes.
- Add the remaining 1 tablespoon butter, swirling to combine.
- Return the patties and any juices from the plate to the skillet.
- Simmer until the sauce thickens and the patties are cooked through, about 2 minutes.
- Sprinkle with parsley and season with salt and pepper.
- Serve with noodles, if desired.
- Per serving: Calories 352; Fat 21 g (Saturated 10 g); Cholesterol 141 mg; Sodium 428 mg; Carbohydrate 11 g; Fiber 1 g; Protein 27g
- Photograph by Antonis Achilleos
