500 g (1 pound) minced beef (ground beef)
1 small beef stock cube
1 onion, grated
1/3 cup chopped fresh parsley
2 eggs, lightly beaten
1 cup (100 g) packaged breadcrumbs
Oil for shallow-frying
Mushroom Sauce:
30 g butter
2 cloves garlic, crushed
3 green shallots, chopped
150 g mushrooms, sliced
1/4 cup dry red wine
3 teaspoons Worcestershire sauce
1/2 cup cream
2 teaspoons cornflour
2 teaspoons water
Preparation
Instructions:
Combine mince, crumbled stock cube, onion, parsley, eggs, and breadcrumbs in bowl. Shape mixture into 8 patties. Shallow-fry patties in hot oil until browned and cooked through. Serve hot with mushroom sauce and vegetables, if desired.
Mushroom Sauce: Heat butter in pan, add garlic, shallots and mushrooms, cook stirring, until mushrooms are tender. Add wine, sauce, and cream, simmer, uncovered, until reduced by a third. Stir in blended cornflour and water, stir until sauce boils and thickens.