• ½ onion (white, brown or yellow)
• ½ cup panko bread crumbs (or 1/3 cup ordinary bread crumbs)
• 1 lb ground beef (mince)
• 1 garlic clove , minced
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube, crumbled
• ½ tsp Worcestershire sauce
• 3 tsp Dijon mustard or 2 tsp dry mustard powder
• 1 tbsp olive oil
• 2 garlic cloves , minced
• ½ onion , finely chopped
• 5 oz mushrooms , sliced
• 2 tbsp unsalted butter
• 3 tbsp flour (all purpose / plain)
• 2 cups beef broth / stock
• 1 cup water
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• Salt and pepper
• Place bread crumbs in a bowl. Use a box grater and grate the onion over the bread crumbs. Mix with fingers, leave to soak for a few minutes.
• Add remaining steak ingredients into the large bowl. Use your hands to mix until just combined – don’t over mix.
• Divide into 5 and pat into oval patties around ¾ inch thick.
• Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside). Remove onto plate.
• If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minutes, until onions are a bit translucent.
• Add the mushrooms into the skillet and cook for 2 – 3 minutes until golden.
• Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
• Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining gravy ingredients. Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
• Remove steaks onto a plate. Taste gravy, salt and pepper to taste. Serve steaks topped with the mushroom gravy, over mashed potato is ideal. Sprinkle with a bit of parsley if desired.
© Recipe courtesy Recipe courtesy of RecipeTinEats.com
APRIL WINE CLUB:
Driven by a tireless hunt for elusive sites where Pinot Noir shines, Maison L’Envoyé (House of the Messenger) traverses the globe with the intention of presenting the acme of regionality and winemaking styles. They champion many unsung growers who have farmed their vineyards for decades and generations, some mere feet away from more illustriously cited neighbors. This project has been a standout since it debuted in 2011, named a ‘Winery to Watch’ by Wine & Spirits in 2015. The Attaché is a barrel selection culled from both alluvial and volcanic vineyard sites. An indigenous whole berry fermentation took place employing a gentle infusion technique to extract color and depth without excessive phenolics. The wine then matured for 12 months in French oak barriques, 35% of which were new.
“Vibrant aromas of wild berries, dried flowers and sage with touches of spice and woodsmoke. The palate fills the mouth with fleshy red fruits, cherry cola and earthy layers. Gentle tannins provide a structured yet soft frame to the fruit which is kept in line by a satisfying minerality. The wine finishes long with clarity and focus.” – Felipe Ramirez, Winemaker
Winemaker: Felipe Ramirez
Appellation: Willamette Valley, Oregon
Varietal: 100% Pinot Noir
Analysis: 13.6% alcohol / volume
Critical Acclaim: 92 pts Vinous, 90+pts Robert Parker Wine Advocate