Salisbury Ground Beef

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

1 tablespoon canola oil

1 pound 90/10 lean ground beef

1 cup finely chopped yellow onion (from 1 medium onion)

3 large cloves garlic, finely chopped

4 tablespoons unsalted butter

1 (8-ounce) package sliced cremini mushrooms

1/4 cup all-purpose flour

3 cups beef broth

2 tablespoons Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon chopped fresh thyme, plus leaves for garnish

1/2 teaspoon black pepper

2 teaspoons kosher salt

12 ounces pasta like paperdelle cooked according to package directions

Instructions

Brown the beef, onion, and garlic: Heat the oil in a large, deep-sided skillet over medium-high. Add the beef, onion, and garlic. Cook, stirring often and breaking up the beef with a wooden spoon, until the beef is browned, 4 to 5 minutes. Do not drain the beef. Transfer to a medium heatproof bowl. Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Brown the mushrooms: Without wiping the skillet clean, add the butter and heat over medium-high until melted. Add the mushrooms. Cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Make the sauce: Reduce the heat to medium. Add the flour and cook, stirring constantly, until lightly browned, about 2 minutes. Gradually whisk in the beef broth until smooth. Stir in the reserved beef mixture, Worcestershire sauce, mustard, thyme, and pepper. Bring to a simmer over medium heat. Cook, stirring occasionally, until the flavors meld and the sauce thickens, 5 to 7 minutes. Taste, adding salt as needed. Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey LowerSimply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Garnish and serve: Remove from the heat. Garnish with fresh thyme leaves and serve over the cooked pasta. Store leftovers in an airtight container in the refrigerator for up to 4 days. Love the recipe? Leave us stars and a comment below! Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey LowerSimply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Nutrition

• Calories: 418 kcal
• Lipides Totaux: 26 g
• Lipides Saturés: 12 g
• Lipides Insaturés: 0 g
• Cholestérol: 106 mg
• Sodium: 1217 mg
• Glucides Totaux: 17 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 5 g
• Protéines: 30 g