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Category: Ground
Prep Time: Cook Time: Total Time:
1-1/2 pounds ground beef (chuck for flavor or sirloin for lower fat)
2-1/2 teaspoons Worcestershire sauce, divided use
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons butter, divided use
1/4 cup finely chopped shallots or sweet onion
4 button mushrooms, chopped
1/4 cup red wine (may substitute strong beef broth)
1 Tablespoon Dijon mustard
1 Tablespoon lemon juice
1/2 cup heavy cream
2 teaspoons chopped chives for garnish
Gently combine ground beef, 1 teaspoon of the Worcestershire sauce, salt, and pepper. Form into 4 patties, each 1-inch thick.
Heat a large heavy skillet over medium heat. Add 1 tablespoon of the butter and sear ground beef patties until browned on each side. Remove to a platter and keep warm.
Add remaining 1 tablespoon of butter to the same skillet along with shallots and mushrooms. Saute until most of the liquid has evaporated and vegetables are soft. Carefully add red wine and stir often, scraping up browned bits, for 2 minutes until reduced. Stir in Dijon mustard, lemon juice, remaining 1-1/2 teaspoons Worcestershire sauce, and cream. Cook an additional 2 minutes. Taste and adjust salt and pepper, if need be.
Return beef patties, with any accumulated juices, to the sauce, turning to coat. Heat until warmed through, sprinkle with chives, and serve with pan sauce.
Yield: 4 servings
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HAMBURGERS DIANE
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Category: Ground
Prep Time: Cook Time: Total Time:
1-1/2 pounds ground beef (chuck for flavor or sirloin for lower fat)
2-1/2 teaspoons Worcestershire sauce, divided use
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons butter, divided use
1/4 cup finely chopped shallots or sweet onion
4 button mushrooms, chopped
1/4 cup red wine (may substitute strong beef broth)
1 Tablespoon Dijon mustard
1 Tablespoon lemon juice
1/2 cup heavy cream
2 teaspoons chopped chives for garnish
Gently combine ground beef, 1 teaspoon of the Worcestershire sauce, salt, and pepper. Form into 4 patties, each 1-inch thick.
Heat a large heavy skillet over medium heat. Add 1 tablespoon of the butter and sear ground beef patties until browned on each side. Remove to a platter and keep warm.
Add remaining 1 tablespoon of butter to the same skillet along with shallots and mushrooms. Saute until most of the liquid has evaporated and vegetables are soft. Carefully add red wine and stir often, scraping up browned bits, for 2 minutes until reduced. Stir in Dijon mustard, lemon juice, remaining 1-1/2 teaspoons Worcestershire sauce, and cream. Cook an additional 2 minutes. Taste and adjust salt and pepper, if need be.
Return beef patties, with any accumulated juices, to the sauce, turning to coat. Heat until warmed through, sprinkle with chives, and serve with pan sauce.
Yield: 4 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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