- 4
- 15 mins
- 25 mins
Ingredients
- 1 1/4 pounds ground beef sirloin
- 1 tbsp. Worcestershire sauce
- 1 small onion, finely chopped
- 1 tbsp. steak seasoning
- 3 tbsp. + 3 turns of the pan EVOO
- 12 crimini or baby portobellos - sliced
- 12 shitake chopped
- 2 tbsp butter
- 2 tbsp all purpose flour
- 2 cups beef stock
Preparation
Step 1
Combine meat with Worcestershire sauce, onion and steak seasoning. Form 4 oval patties, approx 1 inch thick. Set aside.
Preheat large nonstick skillet over medium high heat. Add a tbsp of EVOO and the meat patties to the hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and the juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan EVOO and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.
Add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute. Add patties back to sauce and cook for additional 2 minutes until patties are warmed through.