Beef Patties with Creamy Mushroom Sauce & Hasselback Potatoes
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.
Remove Patties
Transfer cooked patties to a plate and set aside.
Cook Mushrooms
In the same pan, cook mushrooms in butter until softened and browned.
Add Garlic
Add minced garlic and cook for 1 minute.
Add Broth and Worcestershire
Stir in Worcestershire and beef broth. Simmer 2-3 minutes.
Add Cream and Thicken
Pour in heavy cream and simmer until thickened.
Combine Patties with Sauce
Add patties back into the sauce and spoon sauce over them.
Original recipe
Storage
Store sauce and patties together. Potatoes can be stored separately and reheated in oven at 180°C for 10 minutes to restore crispiness.
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