Ingredients
Scale
- 1 ½ lb. Ground Beef
- 3 Tbs. Italian Flat Leaf Parsley – Chopped
- 2 Tbs. Worcestershire Sauce
- 3 Large Cloves Garlic – Minced – Divided
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- ½ tsp. Sea Salt
- ½ tsp. Black Pepper
- 2 Tbs. Butter
- 2 Tbs. Olive Oil
- 2 Tbs. Cooking Sherry
- 1 Small Onion – Diced
- 6 oz. Cremini Mushrooms – Sliced
- 1 Cup Beef Stock
- 2 Tbs. Beef Bouillon Granules
- ¾ Cup Sour Cream
- ¼ Cup Heavy Cream
Nutrition
Per Serving Calories – 670 Protein – 49 g Carbs – 6 g Fat – 25 g
Directions
- In a large mixing bowl, combine ground beef, parsley, Worcestershire sauce, one clove of garlic, onion powder, garlic powder, sea salt and pepper. Once mixture is well incorporated, form into 4 even patties. In a large sauté pan, over medium-high heat, sear the patties, browning on both sides. About 2-3 minutes each side. Remove patties from pan and set aside. (Note: patties will not be fully cooked at this stage.)
- To the same pan, add butter, olive oil, and cooking sherry. Reduce heat to medium-low, add onion, mushrooms, and the remainder of the garlic. Sauté until onions are caramelized and mushrooms are tender.Deglaze pan with beef stock. Use a rubber spatula to scrape off and mix in any bits of onion and garlic stuck to the bottom of the pan. Add beef bouillon granules and stir until dissolved.
- Stir sour cream and heavy cream into sauce. Add patties back to the sauce and let entire dish simmer, uncovered, on low for 10 minutes.