Source: Nancy Hughes | Category: Entrees, Heart-Smart, Sauté/Stir-Frying

Rosemary Beef Patties with Dark Brandy Sauce

These beef patties don’t go on a bun; they are made with rosemary, topped with a brandy sauce and served with mushrooms.

Rosemary Beef Patties with Dark Brandy Sauce

Ingredients

  • 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)

Instructions

  • 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.

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

nutritional analysis

Per Serving

Calories330
Total Fat10 g
Saturated Fat2 g
Cholesterol85 mg
Carbohydrates25 g
Fiber2 g
Protein29 g
Sodium380 mg