From The Spice & Tea Exchange®
1 TBS Butcher’s Rub Spice Blend + more for finishing
½ tsp Chardonnay Oak Smoked Sea Salt + more for finishing
2 TBS Mushroom Paradise Spice Blend
From the Grocer
7 TBS instant potato flakes
½ cup milk
1 lb ground beef
3 TBS + 1 TBS unsalted butter
1 yellow onion, halved and sliced thin
1 lb button or cremini mushrooms, sliced
2 TBS tomato paste
3 TBS all-purpose flour
2 cups beef broth
¼ cup ruby port wine (or sweet marsala)
2 TBS fresh chopped parsley
Optional: prepared mashed potatoes
WHISK potato flakes and milk together in a large bowl. Add Butcher’s Rub Spice Blend and beef. Mix together until just combined.
SHAPE into four oval patties. Transfer to a plate lined with parchment paper and refrigerate 30 mins.
MELT 1 TBS butter in a large non-stick skillet over medium-high heat. Cook patties until well browned, 3-5 mins per side. Transfer to a clean plate, cover loosely with aluminum foil and set aside. Remove and discard all but 1 TBS of fat from pan.
ADD 3 TBS butter, onions, and ½ tsp Chardonnay Oak Smoked Sea Salt to now empty skillet. Cook over medium heat until onions have softened, 5-7 mins. Add mushrooms, 2 TBS water, and Mushroom Paradise Spice Blend. Cook until liquid has mostly evaporated, 4-6 mins.
STIR tomato paste and flour into pan and cook until lightly browned, 1-2 mins.
WHISK in broth and port wine; bring to a simmer.
RETURN patties and any accumulated juices to skillet, cover, and let simmer over medium-low heat until cooked through, 10-12 mins. Adjust flavor with additional Butcher’s Rub Spice Blend & Chardonnay Oak Smoked Sea Salt, if needed. Divide onto plates and garnish with parsley.
SERVE with optional mashed potatoes.
Yield: 4 servings
Total Time: 67 mins
Prep: 35 mins
Cook: 32 mins