• 4 Dierbergs Signature Fresh Ground Beef Chuck patties (4 ounces each)
• Coarse salt and freshly ground black pepper
• 2 tablespoons Dierbergs butter
• 1 carton (8 ounces) sliced baby bella mushrooms
• 1 cup chopped onion
• 1 teaspoon crushed dried rosemary
• 1 carton (8.25 ounces) beef stock
• 2 teaspoons Worcestershire sauce
• 1 tablespoon cornstarch, dissolved in 1 tablespoon water
• Hot buttered noodles or mashed potatoes

Season both sides of patties with salt and pepper. In large skillet, cook patties over medium-high heat until browned, about 2 minutes per side. Transfer to plate; cover and keep warm.

 

In same skillet, melt butter over medium-high heat. Add mushrooms, onion, rosemary, salt, and pepper; cook stirring frequently until mushrooms are browned, about 5 minutes.

 

Stir in broth and Worcestershire. Return patties to skillet, cover, and cook until internal temperature is 160°F., about 10 minutes.

 

Stir in cornstarch mixture; cook stirring frequently until thickened, about 5 minutes.

 

Serve over hot cooked noodles or mashed potatoes.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 365
Cholesterol: 94 mg
Fat: 27 g
Sodium: 239 mg
Carbohydrates: 9 g
Protein: 22 g
Fiber:
Saturated Fat: N/A