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Categories:
onion freshly ground black pepper kosher salt garlic ground beef olive oil butter mushrooms red wine beef broth flour red wine vinegar
Viewed: 54 - Published at: 9 years agoIngredients
- 13 cups Grated Onion, Divided
- 1/2 teaspoons Freshly Ground Black Pepper
- 1/4 teaspoons Kosher Salt
- 2 whole Garlic Cloves, Minced
- 1 pound Ground Beef
- 1 Tablespoon Extra Virgin Olive Oil
- 2 Tablespoons Butter, Divided
- 8 ounces, weight Cremini Mushrooms, Finely Chopped In Food Processor
- 13 cups Red Wine
- 1- 1/4 cup Beef Broth
- 1 Tablespoon Flour
- 1 teaspoon Red Wine Vinegar
Method
- In a medium bowl, add in half of the shredded onion, salt and pepper, garlic and ground beef.
- Using your hands, mix it all together like meatloaf and form into 4 patties.
- Add olive oil and 1 tablespoon of butter to a skillet over medium-high heat until the butter starts to bubble.
- Place the patties in the skillet and cook for 3 minutes.
- Flip and cook for another 3 minutes on the other side.
- Put patties on a plate and set aside.
- Add the other tablespoon of butter into the same skillet we just cooked the patties in.
- Add in the finely chopped mushrooms and saute for 5 minutes.
- Next, add in the rest of the shredded onion and wine.
- Cook for another 3 minutes.
- Whisk together the beef broth and flour in a bowl or measuring cup and pour into the skillet.
- Bring to a boil.
- Be sure to scrape up all the little brown bits stuck to the bottom of the pan.
- This is where all the flavor is!
- Cook for 5 minutes until gravy starts to thicken.
- Pour in the red wine vinegar and add the patties back in to the skillet.
- Continue cooking another 2 minutes.
- Plate the patties and spoon the delicious gravy right over the top.
- This dish goes perfectly with a side of peas and a baked potato.
- Recipe adapted from Cooking Light.
