Serves: 5
Start to Finish: 25 minutes
| 1 | pound 90/10 ground beef |
| 1 | large egg |
| ½ | cup panko |
| 3 | tablespoon all purpose flour |
| 1 | tablespoon canola oil |
| 1 | tablespoon unsalted butter |
| 2 | clove garlic, minced |
| 1 | pound mushrooms, sliced |
| 2 | tablespoon ketchup |
| 1 | tablespoon Dijon mustard |
| 1 | tablespoon Worcestershire sauce |
| 3 | cup beef stock |
1. Mix beef, egg and panko in medium bowl until thoroughly combined. Create 5 equal sized patties out of the beef mixture. Dust patties with flour. Heat oil in large pan over medium-high heat. Add patties and cook 3 minutes on each side until browned.
2. Meanwhile, melt butter in medium pan over medium-high heat. Stir in garlic and sauté for 30 seconds. Stir in mushrooms, reduce heat to medium and sauté until browned and released liquid has evaporated, about 10 minutes.
3. Whisk together ketchup, mustard and Worcestershire sauce in a small bowl. Stir sauce mixture into beef stock.
4. Pour mushrooms over beef patties. Pour stock mixture over mushrooms. Bring to simmer, reduce heat to medium-low, cover and cook 15 minutes until patties are cooked through and sauce is slightly thickened. Serve over mashed potatoes or egg noodles.
Per Serving: 309 cal., 18 g fat (9 g sat. fat), 130 mg chol., 660 mg sodium, 315 mg pot., 13 g carb., 3 g sugar, 1 g fiber, 24 g pro.