OK, as most of you are well-aware, I am a comfort food lover. Any dish that comes with a sauce or gravy immediately catches my attention. So, consequently, I often order a fancied-up ground beef pattie over a regular steak in a restaurant if given the choice. There’s just something that smacks of good home style cooking anytime a simple ingredient like ground beef is presented on the menu at a fine dining establishment. It means, someone in the kitchen thinks the way I do. So, an immediate bond is created regardless of the fact that in 99% of the cases, I won’t even be able to see the kitchen. Much less, who is doing the cooking. But that doesn’t matter. I instinctively know that he or she and I could be compadres. And that we are on the same wavelength when it comes to knowing that a doctored bit of good, fairly lean ground beef can be ever so much more flavorful than even a very well grilled hunk of beef.

And for those of us home cooks looking to save a bit of money and still produce a dinner that others will enjoy, there just isn’t anything easier to build or more delicious than a ground beef pattie smothered in a bit of sauce. And for the potato lovers in your family, a side of mashed potatoes should have your whole family bouncing up and down on their dining room chairs in anticipation. OK, maybe only coming to the table without their cell phones. But at least not hiding in their closets or threatening to leave home! Or worse yet – ordering in pizza!

So, next time you are in a hurry, or you and your kitchen are not on speaking terms, or you are just too burned out to even order take out, give this dish a try. It’s easy, it’s forgiving, and it tastes like you went to a great deal of trouble. But be advised. The sauce is very rich. So, if you have small children, you might want to offer them ketchup instead of the sauce. However, if your spouse asks for ketchup, please do me the honor of providing him or her with the driving instructions to the nearest McDonald’s!

Peace and love to all.

1 lb. lean ground beef

2 T. + ¼ c. finely chopped onion, divided

2 tsp. Montreal Seasoning

3 T. unsalted butter, divided

¼ c. finely chopped onion

8-10 button mushrooms, sliced

2 garlic cloves, finely minced

½ c. dry red wine  

1 c. water

1 tsp. beef base (I use Better Than Bouillon Beef Base)

freshly ground black pepper

1 T. all-purpose flour

Combine the ground beef, 2 tablespoons finely chopped onion, and Montreal Seasoning. Form into 2 or 3 torpedo shaped patties. Heat 1 tablespoon of the butter in a medium sized frying pan. Add the patties and fry the first side until dark brown and about half cooked. Flip the patties and cook an additional couple of minutes or until desired doneness. (We like our patties with a bit of pink in the middle.)

Transfer the patties to a small plate; cover with aluminum foil to keep warm.

Melt 1 more tablespoon of the butter in the same pan. Add the remaining quarter cup of onion and the sliced mushrooms. Gently cook until the onion is soft, and the mushrooms are beginning to brown. Add the garlic and cook for 1 minute.

Add the wine, water, beef base, and black pepper. Bring to a boil. Reduce heat, and cook uncovered, for about 8 minutes, or until the liquid is reduced by about half.

While the liquid is reducing, mash the remaining tablespoon of butter with the flour to make a smooth paste. (Helps immensely if the butter is at room temperature.)

Once the wine mixture is reduced, whisk the flour paste, a teaspoonful at a time, into the simmering liquid. Cook for a few minutes or until the sauce is nicely thickened. Taste and adjust seasoning.

(And no, there is no salt in the list of ingredients. Beef base usually contains more salt than I would prefer. So, I’ve found, that it’s much easier to add salt if needed, than to get rid of too much!)

Add the beef patties back to the pan. Allow to heat through, then serve decorated with the delicious sauce. Great with mashed potatoes or our favorite – Perfect Stove Top Brown Rice. (See recipe below.)

PERFECT STOVE TOP BROWN RICE

1 c. uncooked long grain brown rice, well rinsed

2 c. water

¼ tsp. seasoned salt

freshly ground black pepper (just a pinch)

1 tsp. extra virgin olive oil

Combine the rinsed rice, water, seasoned salt, pepper, and olive oil in a pot; bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes.

Remove from the heat and let sit covered for 10 minutes more. Fluff with a fork.