Beef Patties In Creamy Mushroom Sauce

• servings: 10
• total time: 53 minutes

Ingredients

Ingredients - 8-10 patties:

Ground beef, 500g

Yellow onion, 1/2 (finely chopped)

Garlic cloves, 3 (crushed)

Fresh parsley, 0.5dl (finely chopped)

Tomato paste, 1 tbsp

Veal stock, 2 tbsp

Breadcrumbs, 1dl

Egg, 1

Salt, pepper, paprika powder, grill seasoning, 0.8 tsp each

Butter for frying

Ingredients - Mushroom Sauce:

Yellow onion, 1/2 (finely chopped)

Garlic cloves, 3 (finely chopped)

Mushrooms, 250g (sliced)

Heavy cream, 5dl

Plain creme fraiche, 2dl (cookable)

Veal stock, 1 tbsp

Soy sauce, 2-3 tsp

Dijon mustard, 1 tsp

Mushroom or meat bouillon, 1/2 cube

Fresh parsley, 0.5dl (finely chopped)

Directions

Mix together all the ingredients for the patties and form into patties with wet or oiled hands. Shape them with care to create compact patties without cracks.

Heat a pan with butter and fry the patties for about 3-4 minutes on each side. They don’t need to be fully cooked. Remove the patties from the pan.

In the same pan, sauté the onion, garlic, and mushrooms until softened. Add more butter if needed. Pour in the liquids, crumble in the bouillon cube, and add the parsley. Stir and bring to a boil.

Add the patties back to the pan and let them cook through in the sauce on low heat for about 10-15 minutes or until fully cooked. If you’re unsure, you can cut into one to check.

For the potatoes, oil, salt, paprika powder, and thyme. Cook in the middle of the oven at 200°C for about 30-45 minutes, depending on size.