- 1/4 cup milk
- 3 tbsp instant potato flakes
- 2 minced garlic cloves
- 8 ounce 90% lean ground beef
- salt
- pepper
- 2 tbsp unsalted butter
- 1/2 cup thinly sliced onion
- 8 ounce white mushrooms, trimmed and sliced thin
- 1 tbsp flour
- 2 tsp tomato paste
- 1/2 tsp Worcestershire sauce
- 1 cup beef broth
- 2 tbsp ruby port
- chopped parsley for garnish
Whisk milk and potato flakes together in large bowl. Add beef, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and knead until combined. Shape into two 1/2-inch-thick oval patties. (Patties can be covered and refrigerated for up to 24 hours.)Melt 1 tablespoon butter in 10-inch nonstick skillet (I prefer cast iron pan) over high heat. Cook patties until well browned, 2-3 minutes per side. Transfer to plate.Return to now-empty skillet to medium-high heat, add onion and mushrooms and remaining 1 tablespoon butter, and cook until browned and liquid has evaporated, about 8-10 minutes. Stir in flour and tomato paste and cook for 2 minutes. Slowly whisk in broth, Worcestershire and port and bring to simmer. Cook sauce until thickened. Return patties to skillet, cover, reduce heat to medium-low, and cook until meat are reheated about 5-7 minutes flipping patties halfway through cooking. Season sauce with salt and pepper to taste. Pour sauce over steaks and serve.HAPPY EATING!!
