2 Cup milk
7 tablespoons instant potato flakes
1 pound 90 percent lean ground beef
Salt and pepper
4 tablespoons unsalted butter
1 onion, halved and sliced thin
1 pound white mushrooms, trimmed and sliced thin
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 3/4 Cups beef broth
acup ruby port
1, Whisk milk and potato flakes in large bowl. Add
beef. 2 teaspoon salt, and 2 teaspoon pepper and
knead until combined. Shape into four h-inch-thick
oval patties and transfer to parchment paper-lined
plate. Refrigerate for at least 30 minutes or up to
4 hours.
2. Melt 1 tablespoon butter in 12-inch nonstick
skillet over medium-high heat. Cook patties until
well browned on each side, about 10 minutes. Transfer
to plate.
3. Add onion and remaining 3 tablespoons butter
to now-empty skillet and cook until onion is softened,
about 5 minutes. Add mushrooms and % teaspoon
salt and co0ok until liquid has evaporated, 5 to 7 min--
utes. Stir in tomato paste and flour and cook until
browned, about 2 minutes. Slowly stir in broth and
port and bring to simmer. Return patties to skillet,
cOver, and simmer over medium-low heat until cooked
through, 12 to 15 minutes. Season sauce with salt
and pepper to taste. Serve.