Ingredients
The following ingredients have 4 Servings
- 1/2 cup milk
- 1/3 cup instant potato flakes
- 1 packet dry onion soup mix
- 1 pound lean ground beef ((90%))
- 1/4 teaspoon pepper
- 4 tablespoons butter, (divided)
- 1 tablespoon vegetable oil
- 1 medium yellow onion, (peeled, cut in half and thinly sliced)
- 1 (8-ounce) package white mushrooms, (sliced)
- 2 tablespoons flour
- 1 tablespoon ketchup
- 1 can beef broth
Instruction
- In a medium bowl, mix together milk and potato flakes. Stir in 1 tablespoon on onion soup mix.
- Add ground beef and 1/4 teaspoon pepper. Mix together and form into 4 oval-shaped patties. Place on a plate and cover with plastic wrap. Refrigerate at least 30 minutes.
- Melt 1 tablespoon butter in a large nonstick pan over medium-high heat. Add patties and cook until nicely browned on both sides, about 5 minutes per side. Transfer to a plate and set aside.
- Add remaining 3 tablespoons butter and 1 tablespoon vegetable oil to pan and place over medium heat. Add sliced onion.
- Once onion begins to soften, after about 2 minutes, add mushrooms and cook until mushrooms are browned and most of liquid has evaporated.
- Sprinkle flour on top of onion/mushroom mixture. Stir and cook for 1 minute.
- Stir in remaining onion soup mix and ketchup.
- Gradually whisk in broth. Bring to a simmer.
- Return patties to pan, cover, reduce heat to low, and cook 12 to 14 minutes.
- Check for seasoning and add salt and pepper to taste.
- Serve over mashed potatoes.
