I had never tried this dish until I came to America. It's a dish with a fancy name, yet humble ingredients. I used hamburger patty 'steaks' to simplify the entire dish; they worked beautifully. I made spaetzle, a dumpling of sorts, as a side dish. May also be served with fresh pasta or mashed potatoes. Don't forget the veggies!
Ingredients
1 large onion, sliced in thin strips
3-4 cloves garlic, minced
2 stalks of celery, diced
8 oz mushrooms, sliced a little over 1/4" (not too thin)
2 tsp dried thyme
1 bay leaf
2-3 oz white wine
1 1/3 hamburger patties, each cut in 1/4's
1 tbsp garlic and herb seasoning
Stock:
1 cup water
2 tbsp sun-dried tomato ketchup
2 tsp prepared horseradish
1 tsp Dijon mustard
1 tsp Balsamic vinegar
2 tsp Worcestershire sauce
2 tbsp cornstarch/2 tbsp water
tt salt and pepper
fresh basil, oregano, or thyme
Parmesan cheese, shredded
Instructions
Read Susie's Tips and Tricks below
1. In wide-mouth pot, saute onion, garlic, and celery in oil. Let soften a few minutes, stirring occasionally. Add mushrooms, thyme, and bay leaf. Let the mushrooms dry up a bit. They will slough off their water after a few minutes. Then add the white wine to deglaze the pot.
2. Add hamburger pieces, and let brown. Once the meat is 80% cooked, add the stock and simmer to marry the flavours and finish off cooking to 165F.
3. You can now thicken the liquid with the slurry of cornstarch and water. Stir in and it should begin to thicken quickly. Season to taste.
4. Garnish with fresh herbs or Parmesan.
Susie's Tips and Tricks
Don't use canned soup to make this simple dish as some recipes suggest.
Add chopped fennel as a tasty modification.
Form your own patties if desired instead of using pre-formed. Turkey patties could be used.
Great sides: green beans, broccoli, peas, a cauliflower mash, couscous, or polenta would work perfectly.
Careful with adding additional salt at the end; Parmesan and Worcestershire are high in sodium.
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