- 1 pound lean ground beef
- 1/4 cup panko bread crumbs
- 2 tablespoons tomato paste
- 1 tsp. Worchestershire sauce
- 1 tsp. ground mustard
- 1-2 tsp. Engage Organics Garlicsaltless
- 1/2 tsp. freshly ground black pepper
- For the gravy:
- 1 large onion, diced
- 4 oz white mushrooms
- 1 tsp. Engage Organics Tuscany-Mix
- 1 tsp. Engage Organics Garlicsaltless
- 2-1/2 tablespoon flour
- 3 cups beef broth (salt-free)
- 1 tsp. Worcestershire sauce
- 1 tablespoon butter
- freshly ground pepper to tasted
- chopped fresh parsley
My husband loves this recipe. It’s comfort food that’s easy to prepare for the family and keeps well in the refrigerator so you can reheat with wide noodles for a quick after-work meal.
In a large bowl blend together beef, bread crumbs, tomato paste, Worcestershire sauce, ground mustard, Engage Organics Garlicsaltless and ground pepper until well combined.
Heat 1 tsp good olive oil, add patties and cook until browned, 2-3 minutes. Turn patties and cook 3-4 minutes until browned.
Pour off fat and return to heat. Add onion and cook until translucent. Add mushrooms and cook until softened. Stir in Engage Organics Tuscany Mix, a few more shakes
of Garlicsaltless and flour. Cook 1 minute until four is incorporated. Slowly add beef stock, scraping bottom of pan. Stir in Worcestershire sauce and bring to a boil. When sauce thickens turn heat down and stir in butter and adjust seasonings, adding more Garlicsaltless and freshly ground black pepper to taste.
Return patties to pan and cook for 5-7 minutes or until patties are no longer pink. Sever over mashed Yukon gold potatoes or wide noodles and sprinkle with fresh parsley or chives. Enjoy knowing you have prepared this delicious dish with love.