I was wanting something warm and savory for dinner and with several pounds of hamburger in my fridge this seemed like a good option.
1 lb ground beef
1 tablespoon fresh minced garlic
1 large egg
1 packet dry onion soup mix
1 tablespoon Worcestershire sauce
1/4 cup dry breadcrumbs
1/2 teaspoon fresh ground black pepper
Mix all together and form into 6 hamburger patties. Fry in a large skilled in 2 tablespoons of oil (I used canola) over medium high heat (350 degrees), three minutes on each side. Remove from pan and set aside.
1/2 to 1 large onion, thinly sliced
8 ounces sliced fresh baby Portobello mushrooms (can use white mushrooms if preferred)
4 tablespoons all-purpose flour
1 pinch cayenne pepper (to taste, optional)
1 can beef consommé OR 1 can Campbell’s beefy mushroom condensed soup
1 soup can full of water (you can use 2 cups beef broth instead if you don’t have the consommé or beefy mushroom)
2 teaspoons Worcestershire sauce
Black pepper to taste
Add sliced onion and mushrooms to drippings in the skillet. Stir well making sure to scrape brown bits from the bottom of the pan. Cook for 8 to 10 minutes, (or until onion is soft and transparent) stirring occasionally. Stir in the flour and cook for two minutes more stirring until flour is well combined. Add the consommé and water stirring until thickened and bubbly. Turn heat down to simmer. Return hamburger patties to pan and cook uncovered for 25 minutes over low heat. Flip patties once halfway through cooking. Serve with Velvet Mashed Potatoes for a great comfort food meal.
*This is a slightly modified version of this recipe.