Yield: 1 Servings
|1 \N||Env onion soup mix (from a 2 oz. box of 2)|
|1½ pounds||Ground beef|
|¼ cup||Lighly packed parlsey|
|1½ tablespoon||Butter or margarine|
|1 large||Onion, peeled, halved and sliced|
|12 ounces||Mushrooms, stems trimmed, thinly sliced|
|1 \N||Beef boullion cube*|
I am not particularly a fan of hamburger, but I tried this recipe found in Woman's Day magazine and it was really good.
Mix 2 tbsp. soup mix and ¼ cup water in a large bowl. Add beef and parsley and mix with hands only until blended. Shape in 4 oval patties, about 5" long and ⅔" thick.
Coat patties with 1½ tbsp. flour. Melt butter in large skillet, add patties and cook over medium heat, about 10 minutes, turning once, until crustly and no longer pink in the middle. Remove to plate and cover to keep warm.
Add onion, mushrooms and ¼ cup water to drippings in skillet. Stir with a wooden spoon to scrape up any brown bits. Reduce heat, cover and cook until onions and mushrooms are soft - about 10 minutes.
Mix remaining soup mix, 1 ½ cups water and 2 ½ tbsp. flour. Stir into mushroom mixture, add boullion cube and bring to boil. Cook, stirring until thickened. Return patties to skillet and turn to coat with gravy. Serve, with remaining gravy, over mashed potatoes. Round out meal with green peas.
*Instead of beef boullion cube, I use a beef base (such as Minor's) Posted to Kitmailbox Digest by BarFav@... on Mar 5, 1997