Ingredients Jump to Instructions ↓

  1. 2 tablespoons milk

  2. 1 tablespoon Worcestershire sauce

  3. 1/4 cup dry bread crumbs

  4. 1 teaspoon salt, divided

  5. 1/2 teaspoon pepper

  6. 1/2 teaspoon garlic powder

  7. 1 pound ground beef

  8. 1/2 pound sliced fresh mushrooms

  9. 1 teaspoon dried basil

  10. 5 tablespoons butter, divided

  11. 2 tablespoons all-purpose flour

  12. 1/2 cup half-and-half cream

  13. 1/2 to 3/4 cup water

  14. 1/4 teaspoon hot pepper sauce

  15. 1/4 cup shredded cheddar cheese

  16. 2 tablespoons chopped green onions

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the milk, Worcestershire sauce, bread crumbs, 1/2 teaspoon salt, pepper and garlic powder. Crumble beef over mixture and mix well. Shape into three or four oval patties. In a large skillet, cook patties over medium heat until no longer pink. In another skillet, saute mushrooms and basil in 2 tablespoons butter until tender; drain. Remove mushrooms with a slotted spoon and set aside. In the same skillet, melt the remaining butter; stir in flour until smooth. Gradually whisk in the cream, 1/2 cup water, pepper sauce and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add enough remaining water to make a medium-thin sauce. Add reserved mushrooms; heat though. Serve over beef patties; top with cheese and onions. Yield: 3-4 servings.


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