|1 cup (250 mL)||sodium reduced beef stock|
|1 tbsp (15 mL)||all-purpose flour|
|¼ tsp (1 mL)||dried thyme|
|1 ½ cups (375 mL)||chopped mushrooms|
|2 tsp (10 mL)||vegetable oil|
|1||small onion, minced|
|1 lb (500 g)||Top Grass Lean Ground Beef|
|2 tbsp (30 mL)||seasoned or plain bread crumbs|
|⅛ tsp (0.5 mL)||salt and pepper to taste|
- Combine egg, crumbs, beef and half the onion. Form into 6 patties.
- Heat oil in large non-stick skillet over medium-high heat; cook patties for 2 minutes per side and remove to plate. Cook remaining onion, mushrooms and thyme until softened. Stir in flour. Gradually stir in; cook, stirring, for 1 minute or until thickened.
- Return patties to skillet; cover and simmer over low heat for 8- 10 minutes or until digital thermometer inserted sideways into patty reads at least 160°F (71°C). Season to taste.