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shallots breadcrumbs egg mushroom soup horseradish Worcesterchire sauce fresh steak mince sunflower oil salt parsley vegetable
Viewed: 8 - Published at: 6 years agoIngredients
- 2 small shallots
- 25 grams homemade breadcrumbs
- 1 small egg,lightly beaten
- 300 ml of thick homemade or bought condensed cream of mushroom soup
- 2 tsp creamed horseradish
- 1 tbsp each of Worcesterchire Sauce and Dijon Mustard
- 700 grams fresh steak mince or vegetarian type mince
- 2 tbsp sunflower oil
- 1 pinch each salt and cayenne pepper
- 1 tbsp chopped fresh parsley to garnish
- 130 ml vegetable or beef stock
Method
- Put onions ,breadcrumbs and egg into bowl mix well.Mix the undiluted soup,horseradish,Worcesterchire Sauce and mustard together in a separate bowl until well combined.Add 4 tablespoon soup mixture to breadcrumb mixture, stir in the meat or meat substitute and mix well.Divide into 6 portions and shape into patties.
- Heat oil in large frying pan,add the patties and cook over medium heat for 3-4 minutes on each side until just browned.Stir the stock into remaining soup and pour into frying pan,reduce heat, cover and gently simmer for about 12 minutes.Garnish with parsley and serve immediately.
- I served this with leek,cabbage and garlic mashed potatoes.
- Boil potatoes, in separate pan boil 3 leeks chopped ,half a cabbage of choice,chopped finely, 3 clove garlic chopped finely in a little milk unil cabbage is tender.
- Strain and set milk aside.Add the vegetables to potatoes , add butter season with nutmeg.Use the milk to mash potatoes to consistency you prefer.
