Beef with portobello wine sauce - chatelaine
Beef Wine Sauces
Last updated 6/12/2012 1:08:09 AM. Recipe ID 34505. Report a problem with this recipe.
Title: Beef with portobello wine sauce - chatelaine
Categories: Main dish, Meats
Yield: 4 Servings
500 g Lean ground beef
1/2 Dry red wine
1/2 ts Pepper; coarse ground
4 tb Roquefort or stilton cheese
3/4 lb Portobellos; (375g or 4 med)
1. Use beef right out of package or season as desired. Form into 4
thick patties and place in large nonstick frying pan over med. Brown
meat from 2-4 mins per side (patties will not be fully cooked at this
2. Pour in 1/2 cup of the wine and generously grind pepper over
patties. Reduce heat to med and simmer, uncovered, for 3 mins. Turn
patties, crumble cheese over top and continue simmering uncovered
until cheese begins to melt, about 3 mins. Remove patties to warm
platter and cover.
3. Meanwhile, separate stems from mushroom caps. Thickly slice
stems and caps. As soon as you remove burgers, add mushrooms to wine
in pan and increase heat to high. Stir constantly until they are hot
(3-4 mins) and add remaining 1/4 cup wine if needed.
4. Spoon mushrooms around patties, then pour sauce over top.
Good with crisp green vegetable and mashed potatoes. Var: try forming
patties around rounded tsp of cheese.
331 calories, 22.1g fat
117 mg calcium, 25.9g protein
Contributor: Chatelaine Jun 97 - "5-Star" Preparation Time: 00:25
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