Rosemary Beef Patties with Dark Brandy Sauce
- 4 oz dry whole grain egg noodles 125 g
- 1 lb extra lean ground beef 500 g
- 1/4 cup finely chopped green onions 60 mL
- 2 tsp chopped fresh rosemary 10 mL
- 2 medium garlic cloves
- 1/4 tsp salt 1 mL
- 1/2 tsp coarsely ground black pepper 2 mL
- 1 Tbsp canola oil 15 mL
- 6 oz sliced shiitake mushroom caps or sliced white mushrooms 170 g
- 1 Tbsp all-purpose flour 15 mL
- 3/4 cup reduced sodium beef broth 175 mL
- 1/4 cup brandy 60 mL
- 1/2 tsp granulated sugar 2 mL
- 1/4 tsp salt 1 mL
- chopped rosemary (optional)
- 1. Prepare pasta according to package directions, omitting any salt or oil.
- 2. In large bowl, combine ground beef, onions, rosemary, garlic, 1/4 tsp (1 mL) salt and black pepper. Shape into 4 equal patties.
- 3. In large nonstick skillet, heat 1/2 Tbsp (7 mL) canola oil over medium-high heat. Cook patties 4 minutes on each side or until no longer pink in center. Remove from skillet, set aside on separate plate and cover to keep warm.
- 4. Reduce heat to medium. Heat remaining 1/2 Tbsp (7 mL) canola oil in pan drippings, cook mushrooms for 3 minutes or until tender, stirring frequently. Sprinkle flour evenly over mushrooms; stir until well blended. Gradually add broth, brandy, sugar and remaining salt. Stir to blend and cook 2 minutes or until reduced to 1 cup mixture.
- 5. To serve, place egg noodles on serving platter and top with beef patties and any accumulated juices. Spoon mushroom sauce over all. Sprinkle with additional chopped rosemary if desired.
- Yield: 4 servings.
- Serving Size: 1/2 cup (125 mL) egg noodles, 3 oz (90 g) cooked beef and 1/4 cup (60 mL) mushroom sauce.
1/2 cup (125 mL) egg noodles, 3 oz (90 g) cooked beef and 1/4 cup (60 mL) mushroom sauce
|Gras saturés||2 g|
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