Beer Braised Patties in a Mushroom Gravy with Gnocchi
Created by Kchurchill5 on September 30, 2012
- Servings: 4
- Prep Time: 30-45m
- Cook Time: 45m
- Recipe #6637
Ingredients
- Patties:
- 1 pound beef (or a mix of turkey and beef)
- 1 medium onion, fine diced
- 1/2 cup fresh bread crumbs
- 1/2 cup half and half
- 1 large or extra large egg
- 1 teaspoon worcestershire
- 1 1/2 teaspoons dried parsley
- 2 teaspoons Montreal Steak Seasoning (or your favorite brand)
- Pinch of salt
- Pinch of pepper
- 2 to 3 teaspoons olive oil
- Sauce:
- 1 1/2 cups mushrooms
- 1 large onion, cut in quarters and thin sliced
- 2 teaspoons garlic, minced
- 24 to 28 frozen potato gnocchi (about 1/2 package)
- 1 (11 ounce) bottle beer (you can always use half beer and half water if you want)
- 1/3 to 1/2 (.089 ounce) package beef gravy mix
- Garnish: fresh parsley
How to Make
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Step 1: Patties ... Add the onion, bread, milk, egg, worcestershire, parsley, steak seasoning, salt, and pepper to a bowl and mix well. Make sure everything is completely mixed through. Then, add the meat using your hands, and be sure NOT to over mix. Over mixing can create a tough patty. I like to refrigerate the patties for 30 minutes or so to firm up.
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Step 2: Cook ... Whether you use an aluminum tin or cast iron on the grill or a saute pan on the stove; bring to medium heat and add 2-3 teaspoons olive oil. Add the patties and cook on the first side until golden brown and then flip. The grill will take a bit longer than the stove. Once the patties have been flipped cook another 4-5 minutes.
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Step 3: Sauce ... Add the mushrooms, onions, garlic, and almost all the beer, save about 1/4 cup for the gravy mix. Cover loosely with foil, and cook 15-20 minutes until the beef if tender, and the onions and mushrooms are soft. Stir a couple of times during cooking.
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Step 4: Gravy ... Mix to the reserved beer and gravy mix in a small cup and add to the pan with the patties; gently mix around the patties, onions, and mushrooms to combine.
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Step 5: Gnocchi ... Add the gnocchi right from the freezer into the pan, pushing them into sauce, so they are somewhat submerged. Cook 15 minutes until the sauce is thickened and the gnocchi are tender. If you prefer your sauce a bit thinner, add some additional water.
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Step 6: Finish and ENJOY! ... Garnish with fresh parsley and serve. I like baby peas on the side.
Nutritional Facts
- Serving Size: 1 (572.1 g)
- Calories 1071
- Total Fat - 67.6 g
- Saturated Fat - 22.2 g
- Cholesterol - 513 mg
- Sodium - 1870.3 mg
- Total Carbohydrate - 75 g
- Dietary Fiber - 9.2 g
- Sugars - 8 g
- Protein - 35.7 g
- Calcium - 707.3 mg
- Iron - 11.2 mg
- Vitamin C - 67.1 mg
- Thiamin - 0.5 mg