Today's menu: juicy ground beef patties in mushroom/leek sauce with mashed potatoes and celery root, and cucumber salad. This is truly gourmet for all food lovers.... The tender patties in a creamy, rich cream sauce are perfectly complemented by a lightly tangy cucumber salad.
Recipe for ground beef patties with mushroom sauce
Today’s menu: juicy ground beef patties in mushroom/leek sauce with potato/celeriac mash and cucumber salad – now that’s a treat for all food lovers…. ?
The tender patties in a creamy, rich cream sauce are perfectly complemented by a slightly tangy cucumber salad – you can make the cucumber salad yourself, or cheat a little and buy it ready-made and instead focus your love on the sauce and patties ?
You’ll have a celebration of a meal ready in just 30-40 minutes… ??? For the mash, you can add any vegetables you like, just remember that 2/3 should be potatoes. In this version, I think the celeriac adds something really great to the flavor! ?
Ground beef patties in leek/mushroom sauce with potato/celeriac mash (serves 4)
Servings: people
Ground Beef Patties with Mushroom Sauce
Today's menu: juicy ground beef patties in mushroom/leek sauce with mashed potatoes and celery root, and cucumber salad. This is truly gourmet for all food lovers.... The tender patties in a creamy, rich cream sauce are perfectly complemented by a lightly tangy cucumber salad.
Equipment
- Deciliter Measure
- Kitchen Scale
- Potato Peeler
- Chef'S Knife
- Cutting Board
- Pot
- Hob
- Frying Pan
- Hand Mixer
Ingredients
Steaks
- 500 gram Ground Beef
- Salt and Pepper
- Butter for frying
- 200 gram Mushrooms mixed
- 1 pcs. Shallots
- 2 cloves Garlic
- 0.5 pcs. Leek
- 1 gram Rosemary dried. Or 1 fresh sprig
- 250 gram Water
- 150 gram Cream
- 1 pcs. Vegetable Broth cube
Potato/celery mash
- 600 gram Potato
- 200 gram Celery
- 50 gram Potato Water
- 50 gram Cream
- 25 gram Butter
- 1 gram Dill dried
- Salt and Pepper
Instructions
- Peel potatoes and celery root, cut them into large cubes, and set to boil in lightly salted water.
- They should cook until very tender, approximately 20 minutes.
- Meanwhile, form 4 patties from the meat and season with salt and pepper.
- Fry them for 2-3 minutes on each side over high heat, so they get a nice brown crust.
- Remove the patties from the heat.
- Slice your mushrooms, chop your onions, and cut the leek into thin rings.
- First, fry the mushrooms and onions in a bit of extra butter in the pan; fry until they just begin to brown.
- Add the leeks and fry for a couple more minutes.
- Remove the rosemary leaves from the stem and chop them finely.
- Add to the pan along with water, cream, and bouillon cube.
- Bring the sauce to a boil and let it simmer for 5 minutes.
- Now return the patties to the pan and let simmer for an additional 5 minutes until the sauce thickens slightly and the patties are cooked through.
- Season to taste with salt and pepper.
- Drain the water from your potatoes and celery root (but remember to save a bit of the water) and place them in a bowl along with the reserved potato water, cream, butter, and dill.
- Whisk everything until soft and creamy with a hand mixer.
- Season to taste with salt and pepper.
- Serve with patties, sauce, and cucumber salad.