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Beef Patties with Mustard Cream Sauce
Yield: 6 servings
2
1
1
2
2
1
pounds ground beef
tablespoon butter
tablespoon olive oil
green onions, chopped
garlic cloves, minced
/4 pound mushrooms, sliced
Salt and pepper, to taste
Mustard Cream Sauce
2
2
2
2
2
/3 cup white wine
tablespoons Dijon mustard
/3 cup heavy cream
tomatoes, peeled and chopped
tablespoons capers
Shape beef into 6 oval patties. Melt butter in large skillet and add oil. Heat until foaming. Add green
onions and sauté until softened; stir in garlic and sauté for 30 seconds. Add beef patties and cook to
desired degree of doneness. Season with salt and pepper. Set beef patties aside to keep warm on a hot
platter.
In same skillet, sauté mushrooms until limp and add to the warm beef patties.
To prepare Mustard Cream Sauce, deglaze pan with dry white wine. Reduce volume by half. Add
Dijon mustard, heavy cream, tomato and capers. Heat slowly until hot but do not boil.
Pour Mustard Cream Sauce over beef and mushrooms. Sprinkle parsley over top to garnish, if desired.
Per Serving: 509 Cal (63% from Fat, 32% from Protein, 4% from Carb); 39 g Protein; 34 g Tot Fat; 5
g Carb; 1 g Fiber; 35 mg Calcium; 4 mg Iron; 197 mg Sodium; 146 mg Cholesterol
Beef Patties with Mustard Cream Sauce
18
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