Beef Patties with Savory Mushroom Sauce
Rice and Pea Pilaf
Ingredients
- 2 lb ground beef
- 2 Tbsp Montreal steak seasoning
- 2 Tbsp butter
- 1 (8-oz) pkg whole mushrooms, thinly sliced
- 1 cup dry red wine (or use beef broth)
- 1 cup beef broth
- 1½ Tbsp all-purpose flour
- 1 Tbsp ketchup
- 1 Tbsp steak sauce
- 1 Tbsp Worcestershire sauce
- 1 tsp ground mustard
Instructions
- Combine beef and steak seasoning; shape into 6 patties. Cook patties in a large skillet over medium heat 5 to 6 minutes per side or until no longer pink. Remove from skillet, and keep warm. Wipe skillet clean.
- Melt butter in skillet over medium heat; add mushrooms, and cook 6 minutes or until browned and tender. Add wine, and cook until wine is reduced by half.
- Whisk together broth and remaining ingredients; add to skillet, and cook until slightly thickened. Return patties to skillet, and cook 2 minutes. Serve sauce over patties.
Side Dish Ingredients
- 2 Tbsp butter
- ½ cup chopped onion
- 1½ cups long-grain white rice
- 3 cups water
- 1 tsp garlic salt
- 1 (12-oz) pkg frozen green peas
Side Dish Instructions
- Melt butter in a saucepan over medium heat; add onion, and cook 5 minutes. Add rice; cook 1 minute.
- Stir in water and garlic salt; bring to a boil, reduce heat, cover and simmer 15 minutes. Stir in peas; cover and cook 5 minutes or until liquid is absorbed.
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