July 10, 2020
"Served over mashed potatoes or noodles Freezing 1/2 the meat mixture the sauce is for 1/2 the patties will have to make more sauce"
- Serving Size: 1 (332.1 g)
- Calories 530.1
- Total Fat - 33.5 g
- Saturated Fat - 13.4 g
- Cholesterol - 270.7 mg
- Sodium - 1226.9 mg
- Total Carbohydrate - 16.7 g
- Dietary Fiber - 2.4 g
- Sugars - 4.1 g
- Protein - 38.5 g
- Calcium - 127.9 mg
- Iron - 4.1 mg
- Vitamin C - 17.7 mg
- Thiamin - 0.7 mg
Mix meat mixture in large bowl(food processor would really work here)
Form 12 large patties.
These patties will be more wet than your usual meatballs or hamburgers.
Prepare a cookie sheet with foil and make about 12 patties that are about the size of your hand and about 2 inches thick.
You must allow the patties to rest at room temp for about 30 minutes.
This is so they have time to bind.
Freeze half on a cookie sheet in the freezer and later add them to a ziploc bag to store.
When your patties have rested for about 30 minutes you want to heat 2 tablespoon of butter in a deep skillet also spray pam
When the butter is warm, add your garlic
Brown your patties
Add mushrooms and rest of butter
Add the beef stock soup and seasoning
Put patties and garlic in stock simmering for 30 minutes
Last 5 minutes mix flour into sour cream and put into broth dont boil
Plate patty over potatoes or noodles
Pour gravy over patty
Garnish with chives
Tips & Variations
No special items needed.