 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
Youâre sure to love this meaty entree, especially since itâs a cinch to prepare. Worcestershire sauce lends a nice tang to the dark brown gravy and the meat is so tender. Thanks to Carmen Edwards of Midland, Texas for sharing the recipe. Ingredients:
1/3 cup finely chopped onion |
2 tablespoons uncooked instant rice |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 egg white |
1/2 pound ground beef |
3 teaspoons olive oil, divided |
3/4 cup sliced fresh mushrooms |
1 cup beef broth |
2 teaspoons worcestershire sauce |
1 tablespoon cornstarch |
1 tablespoon cold water |
Directions:
1. In a small bowl, combine the onion, rice, salt, pepper and egg white. Crumble beef over mixture and mix gently. Shape into two 4-1/2-in. x 2-in. oval patties.
2. In a large skillet, brown patties in 1-1/2 teaspoons oil for 3-4 minutes on each side. Remove and set aside; drain drippings.
3. In the same skillet, cook mushrooms in remaining oil until tender. Stir in broth and Worcestershire sauce. Return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender and meat is no longer pink.
4. Remove patties; keep warm. Combine cornstarch and water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Serve with patties. Yield: 2 servings.
|
|