Ingredients

The following ingredients have 4 Servings
  • 1 slice bread, crusts removed
  • 2 tbsp milk
  • 500g beef mince
  • 1 small carrot, peeled, coarsely grated
  • 2 onions, ½ onion finely grated
  • 1 egg
  • ½ tsp ground mustard (optional)
  • ¾ tsp salt, plus extra to season
  • pepper, to season
  • 1 tbsp olive oil
  • 250g Swiss Brown or button mushrooms
  • 30g butter
  • ¼ cup plain flour
  • 1½ cups beef stock
  • ½ cup water
  • 1 tbsp tomato sauce
  • 1 tbsp dark soy sauce
  • mashed potato and boiled peas, to serve

Instruction

  • <p><b>1.&nbsp;</b>Tear the bread into small chunks, place into a large bowl with 2&nbsp;tbsp&nbsp;milk and set aside for 10 minutes. Using your hands, mix the milk-soaked bread, beef mince, carrot, grated onion, egg, mustard (if using), salt and pepper until very well combined. Shape the mixture into 4 patties, then refrigerate for 10 minutes to firm. Preheat your oven to 75°C. &nbsp;</p> <p><b>2.&nbsp;</b>Place a large frying pan over a medium-high heat and add the oil. Fry the patties until cooked through, about 4 minutes on each side. Remove from pan and transfer to the oven to keep warm while you prepare the gravy. Slice the mushrooms and the remaining onion. </p> <p><b>3.</b> Melt the butter in the same pan used to cook the patties. Cook the onion and mushrooms over a medium heat until golden and the liquid has evaporated from the mushrooms, about 6 minutes. Add the flour and cook for 1 minute, stirring constantly. Gradually pour in beef stock, water, tomato sauce and soy sauce, stirring frequently.</p> <p><b>4.&nbsp;</b>Cook until thickened, about 5 minutes. Season to taste with salt and pepper. Return the patties to the pan and coat in the gravy. Place each patty on a plate and spoon the remaining gravy over the top. Serve with mashed potato and boiled peas.</p>