Ingredients:
1 1/2-pounds ground beef, extra lean lean ground round
3-tablespoons flour, all-purpose
1-tablespoon worcestershire sauce
1-medium onion grated
3/4-teaspoon herbal salt substitute
1/8-teaspoon black pepper freshly ground
1/2-teaspoon thyme crushed
1/4-cup milk, skim
3/4-ounce mushrooms dried
1-cup water hot
1/2-cup beef broth homemade, or low sodium
1/2-cup red wine
1/4-cup carrots grated
2-tablespoons parsley leaves fresh, finely snipped
Directions:
In a bowl, combine beef, flour, worcestershire sauce, onion, and spices.
Blend gently, thoroughly mixing all ingredients. Add milk and mix again.
Shape into eight patties, cover and refrigerate.
Meanwhile, place mushrooms in a small bowl.
Cover with hot water and soak 20 to 30 minutes; chop and set aside.
Strain water through a paper towel into a clean bowl.
(Will remove any grit from the mushroom juice)
Save the liquid.
Add enough beef broth to saved liquid to make 1 cup.
Add red wine and stir well.
Place a heavy nonstick skillet over medium-high heat.
Add the "steaks" and brown them thoroughly on each side.
Remove from skillet and drain on paper towels.
Pour off any liquid left in skillet and return skillet to heat.
If using fresh mushrooms sauté them for about 5 minutes.
Add chopped mushrooms, liquids and carrots to skillet.
Bring the liquid to a boil and reduce it by a third.
Add the beef steaks, reduce heat and simmer 10 minutes.
Spoon a pool of sauce onto the plates. Top with one or two of the "steaks" and sprinkle with parsley.
Sprinkle the steaks with parsley and serve hot.
1 1/2-pounds ground beef, extra lean lean ground round
3-tablespoons flour, all-purpose
1-tablespoon worcestershire sauce
1-medium onion grated
3/4-teaspoon herbal salt substitute
1/8-teaspoon black pepper freshly ground
1/2-teaspoon thyme crushed
1/4-cup milk, skim
3/4-ounce mushrooms dried
1-cup water hot
1/2-cup beef broth homemade, or low sodium
1/2-cup red wine
1/4-cup carrots grated
2-tablespoons parsley leaves fresh, finely snipped
Directions:
In a bowl, combine beef, flour, worcestershire sauce, onion, and spices.
Blend gently, thoroughly mixing all ingredients. Add milk and mix again.
Shape into eight patties, cover and refrigerate.
Meanwhile, place mushrooms in a small bowl.
Cover with hot water and soak 20 to 30 minutes; chop and set aside.
Strain water through a paper towel into a clean bowl.
(Will remove any grit from the mushroom juice)
Save the liquid.
Add enough beef broth to saved liquid to make 1 cup.
Add red wine and stir well.
Place a heavy nonstick skillet over medium-high heat.
Add the "steaks" and brown them thoroughly on each side.
Remove from skillet and drain on paper towels.
Pour off any liquid left in skillet and return skillet to heat.
If using fresh mushrooms sauté them for about 5 minutes.
Add chopped mushrooms, liquids and carrots to skillet.
Bring the liquid to a boil and reduce it by a third.
Add the beef steaks, reduce heat and simmer 10 minutes.
Spoon a pool of sauce onto the plates. Top with one or two of the "steaks" and sprinkle with parsley.
Sprinkle the steaks with parsley and serve hot.