Bistro
Beef "Steaks" With Wild Mushroom Sauce
Helen Wolt, Colorado
Total Preparation and Cooking Time: 30 Minutes * Makes 4
servings
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1-1/4
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pounds ground round
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1
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medium onion, cut in half
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3/4
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teaspoon salt
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Salt and pepper
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8
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ounces sliced assorted fresh wild mushrooms, such as oyster,
cremini and shiitake (about 3 cups)
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1-1/2
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cups (12 ounces) beer, preferably honey lager, or
non-alcoholic beer
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1
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package (.87 to .88 ounce) brown gravy mix
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2
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teaspoons chopped fresh thyme or ½ teaspoon dried thyme
leaves, crumbled
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1. Finely shred ½ onion. Thinly slice remaining ½ onion; set
aside.
2. Combine shredded onion, ground beef and ¾ teaspoon salt in
large bowl, mixing lightly but thoroughly. Lightly shape into four ½-thick oval
"steaks." Sprinkle tops with salt and pepper, as desired.
3. Heat large nonstick skillet over medium heat until hot.
Place patties in skillet; cook 10 to 12 minutes to medium (160°F) doneness,
until not pink in center and juices show no pink color, turning once. Remove
from skillet; keep warm.
4. Add sliced onion, mushrooms and ¼ cup of the beer to same
skillet; cook over medium-high heat 5 minutes or until vegetables are tender,
stirring occasionally.
5. Combine gravy mix with remaining beer in small bowl, mixing
until smooth; stir into mushroom mixture in skillet. Add 1 teaspoon of the
chopped thyme; simmer 1 minute or until thickened, stirring frequently. Spoon
sauce over patties; sprinkle with remaining 1 teaspoon chopped thyme. Garnish
with thyme, if desired.
Cook's Tip: Water
or beef broth may be substituted for beer, if desired. Do not overmix as
patties, meatballs and loaves will have a firm, compact texture. Also, onions,
celery and peppers added to ground beef can cause the meat to remain pink even
after the internal temperature of 160°F is reached. Always use a meat
thermometer with meat loaves because the color can be deceiving.