Ingredients: |
Ingredients: 3 tablespoons grapeseed
oil, divided
2 shallots, minced
2 pounds lean ground
beef
2 eggs, beaten
2 tablespoons
Worcestershire sauce
2 garlic cloves, finely
minced
4 tablespoons parsley
1 teaspoon ground dry
mustard
1/4 cup of gluten free
breadcrumbs
1 teaspoon salt
1/2 teaspoon ground
black pepper
1 (8 ounce) package
cremini mushrooms,
sliced
1 large onion, thinly
sliced
2 teaspoons fresh thyme
1/2 cup red cooking wine
2 cups low sodium beef
broth or stock
2-3 teaspoons rice flour
|
Directions: |
Directions:1. Preheat oven to 350 degrees.
2. Heat one teaspoon of oil in large sauté pan over
medium heat. Add shallots and cook until
softened, approximately 2-3 minutes. Set aside and
let cool.
3. Combine beef, eggs, Worcestershire sauce, sautéed
shallots, garlic, 2 tablespoons parsley, ground dry
mustard, breadcrumbs, 1 teaspoon of salt and 1/2
teaspoon of pepper in a large bowl. Mix together
with hands and shape into large oval patties.
4. Heat two tablespoons of oil in same large sauté pan
over medium high heat and brown patties
approximately 5 minutes on each side. Remove
patties from pan to a plate and set aside.
5. Remove excess fat leaving one tablespoon of oil in
pan.
6. Add the mushrooms to the pan and allow them to
release the liquid and brown approximately 10
minutes. Do not overcrowd the pan or they will not
brown. If necessary, brown the mushrooms in
batches. Remove and set aside.
7. Add one tablespoon of oil to pan and add the
onions. Cook the onions over medium heat until
onions are translucent and softened.
8. Add wine and deglaze the pan by scraping up the
brown bits in the bottom of pan. Reduce the wine
by half, add the broth, and bring to a simmer..
9. While whisking, slowly sprinkle in a little (one teaspoon at a time) rice flour into
sauce, let sauce simmer for one to two minutes to see consistency changes.
Continuing to whisk, add small amounts of rice flour until sauce is slightly
thickened or desired consistency is reached.
10. Return beef patties, mushrooms and thyme to pan and simmer uncovered until
patties are cooked through or until patties reach an internal temperature of 155
degrees.
11. Garnish with minced parsley for a bit of freshness and color.
12. *Chef’s note: Sautéing shallots or onions in oil before adding to ground meats
tempers the sharp flavor onions can omit. |
This recipe for CHOPPED STEAK WITH MUSHROOM GRAVY is from