Ingredients
l egg
1 tbsp. worchestershire sauce
2 tsp. Dijon mustard
3/4 pound ground beef (90%lean)
1/4 pound sweet Italian sausage
1/2 cup breadcrumbs
1/2 small yellow onion coarsely grated
2 large cloves garlic, minced
2 tbsp. vegetable oil
2 tbsp. butter
3 cups beef broth
1 tbsp. corn starch
8 oz. sliced mushrooms
1 tbsp. chopped fresh rosemary
2 tbsp. chopped fresh parsley
Preparation
In a large bowl, whisk the egg with 2 tsp. Worcestershire sauce, 1 tsp. of the mustard, 1/2 tsp salt, and 1/4 tsp pepper. Add the beef, sausage, breadcrumbs, onion and garlic and mix. Shape into 4 patties about 1/2 inch thick. Heat the oil and 1 tbsp. of the butter in a 12 in skillet over medium heat until the butter stops foaming. Add the patties and cook, flipping once wuntil well browned and cooked through–about 10 minutes. Transfer to a plate and cover to keep warm. Wipe out the skillet. In a small bowl, stir 2 tbsp. of the feef broth with the cornstarch. Melt the remaining 1 tbsp. butter in the skillet over medium-high heat. Add the mushrooms, rosemary and 1/2 tsp. salt and cook, stirring occasionally until the mushrooms are browned–about 5 minutes. Add the remaining beef broth, 1 tsp. Worcestershire and 1 tsp mustard. Stir the cornstarch mixture again and then whisk it into the skillet. Cook, whisking occasionally, until the mixture is slightly thickened, about 5 minutes. Return the patties to the skillet to reheat and serve sprinkled with the parsley.
