Food recipes
Mushroom Beef Patties
Mushroom Beef Patties Ingredients: beef, grass-fed, ground, raw bread crumbs, dry, grated, plain milk, fluid, 1% fat, without added vitamin a and vitamin d sauce, worcestershire salt, table spices, pepper, black spice...
Mushroom Beef Patties
Ingredients:
beef, grass-fed, ground, raw
bread crumbs, dry, grated, plain
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, worcestershire
salt, table
spices, pepper, black
spices, garlic powder
mushrooms, white, raw
spices, basil, dried
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
water, bottled, generic
spices, pepper, red or cayenne
cheese, cheddar
onions, spring or scallions (includes tops and bulb), raw
Directions:
Combine beef, crumbs, milk, Worcestershire sauce, 1/2 teaspoon salt, pepper and garlic powder; mix well.
Shape into 3 or 4 oval patties; cook on both sides until no longer pink.
Cook the mushrooms and basil in 2 Tablespoon butter over medium-high heat until tender.
Increase heat to high; cook and stir until most of the liquid evaporates.
Melt the remaining butter; stir in flour.
Gradually blend in cream.
Add 1/2 cup water, hot pepper sauce and remaining salt; cook and stir on low until thickened and bubbly.
Cook and stir for 2 minutes more.
Add enough remaining water to make a medium-thin sauce.
Add mushrooms; heat through.
Serve over beef patties; top with cheese and onions.
Ingredients:
beef, grass-fed, ground, raw
bread crumbs, dry, grated, plain
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, worcestershire
salt, table
spices, pepper, black
spices, garlic powder
mushrooms, white, raw
spices, basil, dried
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
water, bottled, generic
spices, pepper, red or cayenne
cheese, cheddar
onions, spring or scallions (includes tops and bulb), raw
Directions:
Combine beef, crumbs, milk, Worcestershire sauce, 1/2 teaspoon salt, pepper and garlic powder; mix well.
Shape into 3 or 4 oval patties; cook on both sides until no longer pink.
Cook the mushrooms and basil in 2 Tablespoon butter over medium-high heat until tender.
Increase heat to high; cook and stir until most of the liquid evaporates.
Melt the remaining butter; stir in flour.
Gradually blend in cream.
Add 1/2 cup water, hot pepper sauce and remaining salt; cook and stir on low until thickened and bubbly.
Cook and stir for 2 minutes more.
Add enough remaining water to make a medium-thin sauce.
Add mushrooms; heat through.
Serve over beef patties; top with cheese and onions.