Ingredients: |
Ingredients: 2 T. olive oil, plus
2 oz. can black olives, sliced
1/4 c. shredded carrots
1/4 c. fine chopped celery
2 cloves garlic, fine chopped
1/4 tsp. salt
1/8 tsp. pepper
3 lg. potatoes, peeled and cubed
1 1/2 lbs. ground beef chuck
4 T. Worcestershire sauce (3T. & 1T.)
2 T. milk
2 T. sour cream
2 T. eggbeaters
4 T. butter (2T. & 2T.)
1 T. dried chives
2 T. whole wheat flour
1 can beef consomme'
1 T. regular mustard
4 slices bread, toasted & light buttered
dried parsley, sprinkled
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Directions: |
Directions:Heat 2 T. oil in large skillet over medium heat. Add vegetables and garlic. Sprinkle with salt and pepper. Cook 5 minutes, until tender, then cool completely. While cooling, boil potatoes in salted water, 1/4 tsp., until tender. While cooking, in large bowl combine beef with 3T. Worcestershire, 1/4 and 1/8 tsp. salt and pepper, and the cooled vegetables. Form 4 patties and drizzle with oil, 1 tsp. Reheat same skillet over medium/high heat. Cook the burgers for 15 minutes, covered and turning to check for how done desired. Turn broiler on high. Drain potatoes and mash with milk, sour cream, eggbeaters, 2T. butter, chives salt and pepper, 1/4 & 1/8th tsp. Put cooked burgers on foil-lined cookie sheet and top with mounds of potatoes and put under broiler to brown, in middle of oven, 3-4 minutes. Melt remaining 2 T. butter in skillet over medium heat. Whisk in flour with the consomme'. Let thicken and season with remaining T. Worcestershire, mustard and sprinkle black pepper. Set slice of buttered toast on each plate and top with a burger and potatoes. Pour gravy over the top. Garnish with parsley and serve. Delicious and tasty! Makes 4 lg. srvgs. or 8 sm. |
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