Tuesday, February 25, 2014


1 lb ground beef
1 large egg, lightly beaten
1/3 cup chopped onion
1/4 cup finely crushed saltines
1/4 tsp ground sage
1/2 tsp salt
freshly ground black pepper
3 tbsp butter
1/2 lb sliced mushrooms
2 tsp Worcestershire sauce
3 tbsp white whole-wheat flour
2 1/2 cups hot water
1 1/2 tbsp chopped fresh parsley
Hot buttered egg noodles or mashed potatoes for 4, for serving

In a large mixing bowl, using your hands, gently mix the beef, egg, onion, saltine crumbs, sage, 1/2 tsp salt, and about 3 grinds of pepper. Divide the mixture into 4 equal parts and form each part into a patty about 1/2-inch thick.

Heat 1 tablespoon of the butter in a large skillet over medium-high heat. Brown the patties in the butter, 4 minutes per side; remove to a plate.

Add another tablespoon of the butter to the skillet along with the mushrooms; cook until the mushrooms are lightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, if desired. Scrape up any browned bits on bottom of skillet.  Sprinkle the flour overall and stir in. Stir in the hot water and simmer until the sauce begins to thicken, about 2 minutes.  Add the remaining tablespoon of butter and swirl to combine.

Return the meat patties to the skillet; simmer until the sauce thickens and the patties are cooked through. Sprinkle with the fresh chopped parsley.

Serve with the noodles or mashed potatoes.

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