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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Ingredients:
6 ounces minced onion |
1 ounce minced garlic |
3 tablespoons butter |
2 pounds ground beef |
4 eggs |
8 ounces bread crumbs |
4 ounces chopped flat leaf parsley |
12 ounces cooked and diced button mushrooms |
2 ounces butter |
2 ounces flour |
24 ounces veal stock |
1 pound sliced button mushrooms |
2 red onions, sliced 1/2-inch thick, grilled |
Directions:
1. Saute onions, and garlic in 1 tablespoon butter until translucent and set aside to cool. Mix beef with cooled onion mixture, eggs, bread crumbs, parsley, and mushrooms. Form into 4-ounce patties and saute in the remaining 2 tablespoons of butter until golden brown on both sides and set aside. In saucepan melt 2 ounces of butter and add flour and cook over low heat for 1 minute until wet sand consistency. Begin to add stock 1/3 at a time whisking and bringing to simmer each time making sure there are no lumps. Add mushrooms and simmer for 1/2 hour. Place patties in a roasting pan and pour gravy over patties and bake in a preheated 375 degree oven for 45 minutes. Garnish with grilled onions and serve.
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