Beef Patties with Creamy Mushroom Sauce & Hasselback Potatoes
Juicy beef patties smothered in rich creamy mushroom sauce, served alongside crispy Hasselback potatoes for a hearty, comforting meal.
Equipment
Ingredients
Beef Patties
ground beef (raw)
400 g
Dijon mustard
1 tbsp
Worcestershire sauce
2 tsp
garlic powder
1 tsp
onion (grated)
1 piece
smoked paprika
1 tsp
salt
1 tsp
black pepper
0.5 tsp
Creamy Mushroom Sauce
butter
1 tbsp
brown mushrooms (sliced)
250 g
garlic (minced)
2 clove
Worcestershire sauce
1 tsp
beef broth
100 ml
heavy cream
250 ml
salt
0.5 tsp
black pepper
0.25 tsp
Hasselback Potatoes
baking potatoes (large)
3 piece
butter (melted)
3 tbsp
olive oil
2 tbsp
garlic (minced)
4 clove
salt
1 tsp
black pepper
0.5 tsp
paprika
0.5 tsp
garlic powder
0.5 tsp
Instructions
Prepare Hasselback Potatoes
Preheat oven and slice potatoes using the Hasselback method.
Season and Brush Potatoes
Mix butter and oil mixture and brush generously over potatoes.
Bake Hasselback Potatoes
Bake potatoes until crispy on edges and soft inside.
Mix Beef Patties
Combine all beef patty ingredients in a bowl.
Shape Patties
Shape mixture into 6 equal patties.
Cook Beef Patties
Cook patties in hot pan with oil until done to your liking.
Prepare Mushroom Sauce
Sauté mushrooms and garlic, then add liquids to create creamy sauce.
Serve Dish
Plate the beef patties with mushroom sauce and Hasselback potatoes.
Storage
Best enjoyed fresh. Patties and sauce can be stored separately.
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