Ingredients

The following ingredients have 4 Servings
  • 1 ½ pounds ground beef (I get all my ground beef here)
  • 3 tablespoons chopped Italian flat leaf parsley, extra for garnish
  • 2 tablespoons Worcestershire sauce
  • 3 large cloves garlic, minced, divided
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
  • 2 tablespoons cooking sherry (I use this brand)
  • 1 small onion, diced
  • 6 ounces cremini mushrooms, sliced
  • 1 cup beef stock
  • 2 tablespoons beef bouillon granules (I use this brand)
  • ¾ cup sour cream
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan

Instruction

  • 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 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 tender and slightly 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, heavy cream, and parmesan into sauce. Simmer for 10 to 15 minutes or until the sauce has reduced by 1/3 and has started to thicken. Add patties back to the sauce and let entire dish simmer, uncovered, on low for 10 minutes.