This was super good!! Kinda random - but amazing in the mouth! I love myself some potatoes and burgers!!
Serves 4 - OBB cookbook
Ingredients:
2-3 teaspoons extra-virgin olive oil
1 teaspoon butter
1 pound ground sirloin
kosher salt and freshly ground pepper
1 large white onion, vertically sliced (about 1 1/2 cups)
1 cup sliced mushrooms (like baby portobellos)
4-5 cloves garlic
1 tablespoon all-purpose flour
1 1/2 cups low-sodium beef stock
1 teaspoon red wine vinegar
Mashed Potatoes
1 teaspoon butter
1 pound ground sirloin
kosher salt and freshly ground pepper
1 large white onion, vertically sliced (about 1 1/2 cups)
1 cup sliced mushrooms (like baby portobellos)
4-5 cloves garlic
1 tablespoon all-purpose flour
1 1/2 cups low-sodium beef stock
1 teaspoon red wine vinegar
Mashed Potatoes
Divide the meat into 4 1/2″-thick patties. Season both sides
with salt and pepper. Set aside.
Swirl 2 teaspoons in olive oil in a large non-stick skillet over
medium heat. When the oil is hot, add the patties and cook for 4-5 minutes and
then flip and cook for another 4-5 minutes or until cooked through. Remove the
patties from the pan and set aside.
Heat the teaspoon of butter in the skillet. When melted, add the
onions and sprinkle lightly with salt and freshly ground pepper. Cook, stirring
frequently, until they become tender and start to caramelize, about 5-7 minutes
(you may need to add an additional teaspoon of oil if the onions are burning or
sticking). Add the mushrooms and garlic and cook until the mushrooms are
tender, being careful not to let the garlic scorch.
When the onions and mushrooms are cooked, sprinkle them with 1
tablespoon of flour and stir quickly to combine. Add the broth and vinegar and
cook until thickened. Add the beef patties and heat through. Serve each patty
over mashed potatoes and top with mushrooms, onions, and gravy.
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