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| Gorgeous, tasty, easy to eat & digest - and it only takes half a hour! 'Simply delicious!! My absolute favourite.' 'A great hearty winter meal.' 'Excellent! 'Tasters |
When temperatures fall and winds pierce layers of clothing, carnivores crave beef.
If there's time to do a slow-cooked beef casserole in sufficient quantities to freeze a good portion, well and good.
But this simple full-bodied dish*, made popular by a North America physician in late 19th century, takes less than half an hour. It can also be prepared in stages or the night before.
Kids will love that it can be cut with a fork; adults will savour the thick dark gravy.
The burgers/patties are usually served with mash and peas. A healthier option is sweet potato mash or wedges and steamed fresh vegetables.
Low-fat beef mince is the healthiest option. Or try a 50-50 mix with turkey mince.
Cost: £4.50'ish (June 2022)
Feeds: makes 4-5 patties
Ingred:
Meat Patties
med onion, finely diced or coarsely processed
1/2 tbsp olive oil
500gm/1lb low-fat beef mince or 50-50 beef & turkey mince
1/3 cup breadcrumbs, wholemeal for preference
1 egg
1/2 tsp Worcestershire sauce
2 tbsp low-sugar ketchup
3 tbsp Dijon mustard
2-3 tbsp water
Gravy
3 tbsp sunflower oil
1/2 med onion grated or coarsely processed
5oz/150gm sliced mushrooms
juice of half a lemon
3 tbsp spelt or wheat flour
2 cups/400ml chicken stock
1/4 tsp rosemary
1/4 tsp thyme
1-2 tbsp reduced-(not low)-salt soy** (depending on blood pressure and taste)
1/4 tsp pepper
1 tbsp Worcestershire sauce
shot of brandy/white wine/purple grape juice (opt)
Method:
Gravy:
- Heat oil in a saucepan on med high; add onions, cook until translucent but not brown (about 5 mins)
- Add sliced mushrooms; cook until all liquid is released; add lemon juice
- Add flour, stir till it is absorbed ; cook 2-3 mins
- Take pan off heat; gradually add stock, whisking continuously
- Return pan to stove; stir till thick, scraping at bottom to loosen the cooked on onion-mushroom-flour; add rosemary & thyme.
- Simmer on a low heat 10 mins. The gravy should be the thickness of double cream. If too thick, add a little more stock or water. If too thin, add 1 tsp cornflour mixed with one tbsp cold water and stir till thickened. (Remember the gravy will thicken up a bit in the pan)
- Add soy sauce and pepper. Keep warm or allow to cool and refrigerate overnight.
Patties:
- In a large frying pan over med high heat, sauté onions in olive oil until translucent
- Cool slightly; add to meat in a large bowl.
- Add breadcrumbs, egg, Worcestershire sauce, ketchup, mustard & a couple of tablespoons of warm water
- Stir with a couple of forks, distributing everything evenly but keeping it light - it's lovely tender patties you're after, not hockey pucks
- Form 4-5 oval patties about one inch/2cm deep
- Heat frying pan over med-high heat; generously spray with olive oil; add patties
- Cook a couple of minutes each side until crusty
- Pour gravy over
- Reduce heat to med low; continue to cook 8-10 mins; use a sharp knife to cut into the centre of a patty to check it is cooked through
- If gravy has become too thick, add a little more stock
- Serve with swede and veg
Comments:
- 'Simply delicious!! It's my absolute favourite of all your recipes and I will be making it at home for sure. The gravy was rich and the cognac worked beautifully with the mushrooms.' Office Administrator.
- 'Don't understand why it's children food; it's a great winter meal. The thick gravy and meat is hearty and a good change from spicy food. I will face the Exec with renewed fortitude.' Political Agent'
- 'Flavour excellent & patty kept its shape well. Sauce good rich flavour and very appetising aromas.' Local government consultant.
**67 uses Amoy or Pearl River Bridge
For more beef/turkey mince recipes go to Navigation Bar/Recipes...
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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