Alright, here’s a recipe that, admittedly, I’ve been holding off on posting. It’s not because it’s bad. Not at all. In fact, Bo really liked it. It’s just that I don’t like mushrooms.
I realize that this is a stupid reason to not post a recipe.
I also realize that many people enjoy mushrooms. Especially outside of my family (not many of us like them, I’ll save you the graphic details as to why that is).
This is also another of those fantastic one pot meals, all thanks to America’s Test Kitchen for the recipe. Seriously, if you ever happen across the Skillet Suppers magazine (July 2011), pick it up. It’s been a treasure trove of easy dinners!
You want to know something else that seems ridiculous to me about this recipe? It calls for potato flakes. I have very strong feelings about potato flakes. Basically, in my opinion, mashed potatoes should NEVER be made from a box. At one point or another in my childhood both my Mom and my Nana had a different view on this then I did, but that quickly changed. It’s amazing sometimes what the stubbornness of a child can accomplish.
That said, I was obviously skeptical when I saw that on the ingredient list. I actually discounted it completely at first, but then Bo had a couple rough weeks at work, and I thought he might appreciate a meal smothered in mushrooms. Sometimes I really am just a fantastic wife.
Alright, first off, get your potato flakes in a large bowl. I still can’t believe I’m writing that, lol! Once my Mom and Nana see this I’ll never hear the end of it!
Add the milk.
Whisk them together.
I forgot the salt and pepper. Whisk those in too.
Add your ground beef and knead it with your hands to combine.
Shape it into 4 patties half an inch thick, then refrigerate for at least 30 minutes, or up to four hours. I really love when I can prep part of dinner in the afternoon!
Get the rest of your ingredients ready: beef broth, tomato paste, butter, flour, some sliced onions, and of course, the sliced mushrooms. Red wine too, which isn’t pictured. Come on, I’ve got to forget something!
Melt 1 tablespoon of the butter in a large skillet and cook the patties for about 5 minutes on each side, until they’re really nicely browned and crispy.
This is what you’re looking for (sorry for the blurry photo!). When they’re done, move them to a plate and set aside. Don’t clean out the pan though.
Here were my helpers this night, lol. Oliver thought that Mickey would be good company for Anna.
Add the rest of the butter to the pan and melt.
Toss in your onions and cook until they’re just starting to soften and turn translucent.
Add the mushrooms and a bit of salt, then cook until all the liquid has evaporated, about 5 minutes.
Now stir in the tomato paste and flour, and cook for about 2 minutes until it’s all browned up.
Pour in the beef broth and red wine.
Bring it up to a boil.
Plop your patties into the sauce.
Cover, reduce to a simmer and walk away for 15 minutes. You’re just waiting for the sauce to thicken up, and the meat to absorb some of that flavor.
Perfect!
Fini! The meat was really quite flavorful, and incredibly moist. The gravy was good too, not too salty, lots of flavor, and a great addition to the meat. When I didn’t eat the mushrooms I even enjoyed it, lol!
Here’s the printable:
Servings 4 patties
PT10 + 30MPrep Time
35 minCook Time
1 hr, 15 Total Time
Save RecipeIngredients
- ½ cup milk
- 7 tbsp instant potato flakes
- 1lb lean ground beef
- salt
- pepper
- 4 tbsp butter
- 1 medium onion, halved and sliced thin
- 1 lb white mushrooms, sliced thin
- 1 tbsp tomato paste
- 2 tbsp flour
- 1¾ cups beef broth
- ¼ cup red wine
Instructions
Whisk the milk and potato flakes in a large bowl. Add ½ tsp salt and ½ tsp pepper, whisk in. Add the beef and kneed until well combined. Shape into four patties, ½" thick. Place patties on a parchment lined plate and refrigerate for 30 minutes (or up to 4 hours).
Melt 1 tbsp butter in a large skillet over med-high heat. Add the patties and cook until well browned and a nice crust has formed, about 5 minutes per side. Transfer to a plate and set aside.
Melt the remaining butter in the pan, then add the onion and cook until it's softened and starting to turn translucent, about 5 minutes.
Add the mushrooms and ½ tsp of salt and cook until all the liquid has evaporated, about 5 minutes.
Add the tomato paste and flour and cook until nice and brown, about 2 minutes. Slowly stir in the broth and red wine, and bring up to a boil
Return the patties to the pan, reduce to a simmer, and cover. Simmer until the meat is cooked through and the sauce thickened, 12 - 15 minutes. Season the sauce with additional sauce and pepper if needed.
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Winford
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