Ingredients
1 pound ground chuck
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons olive oil
1 (8 ounce) package fresh mushrooms, sliced
1 cup water
1 teaspoon beef base, such as Better Than Bouillon
1 tablespoon red wine
1 tablespoon corn starch
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons olive oil
1 (8 ounce) package fresh mushrooms, sliced
1 cup water
1 teaspoon beef base, such as Better Than Bouillon
1 tablespoon red wine
1 tablespoon corn starch
Instructions
- Combine beef with 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and form into 4 patties. Heat a skillet over mid-high heat and then add a teaspoon of olive oil. Allow the oil to warm and then add the hamburger patties. Cook 3-4 minutes without moving so they get nice and seared and then flip them over and cook 3-4 minutes more to sear the other side. Remove from skillet and set aside.
- Add mushrooms to the pan and saute for about 5 minutes until they soften and start to release their juices. Add 1 cup water and 1 teaspoon beef base to the skillet and stir to combine. Bring to a slow boil.
- Combine 1 tablespoon red wine with 1 tablespoon cornstarch and add to the simmering mushroom sauce. Stir to incorporate.
- Return the beef patties to the skillet, cover partially and simmer about 5 minutes until the gravy thickens. Serve beef steaks over mashed potatoes and spinach with the mushroom gravy. Enjoy!
source: Life Tastes Good
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