Luckily both of us were more than surprised and satisfied with the end result. The beef patties are packed with onions and Italian flavors, while the mushroom gravy had a little tang and a ton of flavor. You know those Lighter Garlic Mashed Potatoes I posted on Wednesday? Those were perfect with this. Chris' choice of egg noodles also worked extremely well and soaked up the flavorful sauce. Enjoy!
- 1 1/2 tsp. oil
- 3/4 cup onions, minced
- 1 lb. 93% lean ground beef
- 1 lb. 93% lean ground turkey
- 1/2 cup dry Italian breadcrumbs
- 1 large egg
- 1 large egg white
- 2 cups beef broth
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper, to taste
- 8 oz. sliced mushrooms
- 2 tbsp. all-purpose flour
- 2 tbsp. tomato paste
- 1 tsp. red wine vinegar
- 2 tsp. Worcestershire sauce, to taste
- 1/2 tsp. mustard powder
- 1/4 cup water
- Chopped parsley, for garnish (optional)
Sauté onions in oil over medium heat until golden brown, about 5 minutes.
In a large bowl, combine half of the sautéed onions, ground beef, ground turkey, bread crumbs, egg, egg white, 1/4 cup beef broth, salt and black pepper.
Shape into 8 oval patties.
In a large deep skillet over medium-high heat, brown both sides of patties. Set aside on a dish.
Add mushrooms to the skillet, season with salt and pepper and sauté 2-3 minutes.
Return patties to the skillet with the mushrooms.
In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, Worcestershire sauce and mustard powder.
Pour over meat and mushrooms in skillet.
Cover and cook on low heat for 20 minutes, stirring occasionally. Serve over Lighter Garlic Mashed Potatoes.