1 lb ground beef
½ lb ground pork
3 slices bacon, cooked and crumbled
1 TBSP butter
2 cups sliced mushrooms
4 mini sweet peppers, chopped
1 large onion, chopped
2 tsp garlic, chopped
1 cup bread crumbs
2 TBSP Worcestershire
1 can beef broth
1 beef bouillon cube
2 ½ TBSP AP flour
½ cup red wine
½ tsp each onion and garlic powder
pepper to taste
In large skillet, cook bacon. Remove from pan and pour off all but 1 TBSP bacon grease. Add 1 TBSP butter and cook veggies until caramelized. It will take a good ten to fifteen minutes over low heat. Remove veggies to a bowl. Leave the flavorful browned bits in pan. (This is called fond, pronounced fahn).
In a medium sized bowl, combine beef, pork, bacon, bread crumbs, garlic and onion powders, and Worcestershire, salt and pepper to taste, and mix thoroughly. Make a well in center and drop eggs in. Whip them and then mix into meat mixture.
Put approximately 1/3 of the veggies in the bowl with the meat mixture. With a heavy utensil, draw a cross through the meat to equally portion the patties. Form meat into 4 large patties. Melt 1 TBSP butter in the same pan. Add the patties and sear on both sides. Remove to a plate. Leave the fond in the pan.
In same skillet, add beef broth 2 ½ TBSP flour, onion powder, garlic powder, wine and bouillon. Stir well, now scraping the bottom of the pan to remove the fond, making it part of the gravy. Bring to simmer and cook for about 5 minutes until gravy has thickened. Replace meat patties, cover and cook for 10-20 minutes or until desired doneness is reached. Add veggies to pan and reheat.
Serve with mashed potatoes, noodles, rice, or whatever strikes your fancy. Try it on bread for a hot sandwich.
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By Tika for CHEW WANNA EAT? © 2016