Burger Steak
, Serves 4
Pan-browned beef patties finished in a mushroom onion-free roux gravy; soft, tender and served hot.
| 2 slices white bread, torn into small pieces | Soak bread in broth to paste | Mix with beef, onion, egg, salt & pepper | Shape patties, press center dimple | Add patties, cover, simmer 10-15 min | Add mushrooms last 5 min, serve hot |
| 60 ml beef broth or water | |||||
| 450 g ground beef (80/20 chuck) | |||||
| 1 small onion, peeled and grated | |||||
| 1 egg, well beaten | |||||
| 1 tsp salt | |||||
| 1/4 tsp pepper | |||||
| 15 ml canola oil (for the mushrooms) | Fry mushrooms 1-2 min, set aside | ||||
| 1 can (400 g) button mushrooms, drained and sliced | |||||
| 15 ml canola oil (for the patties) | Brown patties 1-2 min per side, set aside | ||||
| 55 g butter | Melt butter, whisk in flour 2-3 min | Whisk in broth, thicken, season | |||
| 30 g flour | |||||
| 475 ml beef broth | |||||
| 1/4 tsp salt (for the gravy) | |||||
| 1/4 tsp pepper (for the gravy) |
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