An old classic for great flavour on a budget!
Prep Time: 15 mins
Cook Time: 20 mins
- 500g fresh Irish lean minced beef
- 1 egg
- 1 garlic clove, chopped
- 1onion, chopped
- 4 tbsp breadcrumbs
- 1 tsp dried mixed herbs
- 1 tbsp oil
- 1 tbsp butter
- 1 onion, sliced
- 200g button mushrooms, sliced
- 2 tbsp plain flour
- 1 tbsp Worcestershire Sauce
- 500ml beef stock
- 100ml milk or cream
- Salt and pepper, to taste
- In a bowl, combine the minced beef, egg, onion, garlic, breadcrumbs and dried herbs.
- Form four oval shaped patties and leave them to set in the fridge for 20 minutes.
- In a sauté pan, over medium heat, drizzle the oil and add the beef patties. Cook for five minutes on each side. Remove from the pan and set aside.
- In the same pan, add the butter with the mushrooms and onions. Cook on medium heat for about 3 - 4 minutes or until browned. Sprinkle the flour over the vegetables and cook the flour for one minute. Slowly whisk in the Worcestershire sauce and pour in the beef stock.
- Season with salt and pepper and return the beef patties to the pan.
- Simmer for 5 - 10 minutes over low heat to reduce the sauce and ensure the beef patties are cooked through.
- Serve over mashed potatoes.