Beef Patty With Creamy Mushroom Sauce

INGREDIENTS

1 onion
1 egg
2 tbsp (30 mL) dry breadcrumbs
3/4 tsp (4 mL) dried thyme
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
3 cloves garlic, minced
1 lb (454 g) lean ground beef
1 tbsp (15 mL) vegetable oil
2-1/2 cups (625 mL) sliced mushrooms
2 tbsp (30 mL) all-purpose flour
1-1/2 cups (375 mL) sodium-reduced chicken stock
1/2 tsp (2 mL) Worcestershire sauce
2 tsp (10 mL) chopped fresh parsley


DIRECTIONS

1. Grate half of the onion. Slice remaining half and set aside.

2. In large bowl, combine grated onion, egg, bread crumbs, 1 tbsp (15 mL) water, thyme, salt, pepper and half of the garlic; mix in beef. Shape into eight 1/2-inch (1 cm) thick patties.

3. In large skillet, heat oil over medium heat; fry patties until browned on both sides, no longer pink inside and meat thermometer inserted into centre registers 160°F (71°C), about 10 minutes. Transfer to plate.

Drain fat from pan. Fry mushrooms, sliced onion and remaining garlic until mushrooms are softened and browned, 4 minutes. Add flour; cook, stirring, for 1 minute. Add stock and Worcestershire sauce; bring to boil and boil, stirring, until thickened, about 2 minutes. Return patties to pan and add parsley; heat through.