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The Taste of Home Cookbook
New Revised 2nd Edition
Taste of Home Test Kitchen

Prep/Total Time: 25 mm.
Yield: 2 servings.


    3/4 pound lean ground beef
    1/4 teaspoon salt
    1/8 teaspoon pepper
    3 tablespoons port wine or beef broth
    2 tablespoons chopped shallots
    1½ teaspoons balsamic vinegar
    1/2 cup sliced baby portobello mushrooms
    1½ teaspoons all-purpose flour
    1/2 cup beef broth
    1 teaspoon Worcestershire sauce
    1 teaspoon ketchup
    1/8 teaspoon dried rosemary, crushed


1) In a bowl, combine the beef, salt and pepper; shape into two oval patties. In a skillet, cook patties over medium heat until no longer pink.

2) Meanwhile, in a saucepan, combine the wine or broth, shallots and vinegar. Bring to a boil, cook for 5 minutes or until thickened. Toss the mushrooms with flour; add to saucepan. Stir in the broth, Worcestershire sauce, ketchup and rosemary. Bring to a boil; cook and stir for 3-5 minutes or until mushrooms are tender. Drain patties; serve with sauce.

Nutrition Facts:

1 patty with 1/3 cup sauce equals 313 calories, 13 g fat (5 g saturated fat), 83 mg cholesterol, 673 mg sodium, 8 g carbohydrate, trace fiber, 34 g protein.

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