ground beef patties in gravy

polenta for under the Ground Beef Patties

I believe I have stated many times that I love ground beef. Good ground beef that is. The kind that looks like it just came out of an old-fashioned meat grinder. (I don’t care for the mushy stuff that I am finding more and more at my local grocery stores. So, I am about to rebel and tell the fine folks in the meat departments just exactly what I think of the product they are currently passing off as “ground beef”.) (I’ll let you know how that turns out!)

Anyway, I had a package of really good ground beef (wagyu) in the freezer that I believe my good friend Jim gifted me several weeks ago, that I had been waiting to use for something special. (It was so long ago I might have bought the meat myself. But Jim often gives me unique and delicious food items that he has discovered. So, even if the ground beef wasn’t from him, he is getting the credit.) But back to what I was saying about waiting to use this beef. (And really, for what I was waiting, I really don’t know. But none-the-less, I was conscientiously determined not to use this wonderful meat for something like tacos. (Too plebeian for words!} The meat had to be used for a special dish.)

And I do believe this recipe for beef patties and gravy fits my criteria. Because these beef babies, when served over polenta and smothered in gravy are good enough to serve to even the pickiest gourmand. Really!

Now, I am not going to tell you that this is a quick and easy meal to prepare. Because that would be a lie, and I refrain from lying unless it is absolutely necessity. (Yes, those pants make you look 20 pounds lighter. That kind of little white lie.)

So, when you decide to serve this to your nearest and dearest, give yourself time to make the patties, gravy, polenta, and either a side salad or a steamed green veggie. And of course, do not forget appetizers and dessert. This recipe demands that appetizers come first with dessert to follow the meal. (OK, not necessary if you are only serving it to your family. But to guests, there MUST be appetizers and dessert.)

(Patti’s rules of hosting guests demand appetizers and dessert. Even if your guests are bringing one or both!)

Well, that’s it for today. I have Candied Ginger Molasses Cookies in the oven, and I must see to them. If the recipe works, you will know all about it in the next couple of days. If it doesn’t work, you won’t hear a thing from me!

Peace and love to all. And do try this recipe. It is FABULOUS!!!!  

For the hamburger patties:

½ c. yellow onion, very finely minced

3 T. grated frozen unsalted butter

2 cloves garlic, finely minced

2 tsp. Dijon mustard

2½ tsp. Worcestershire sauce

1-1¼ lb. lean ground beef

kosher salt

freshly ground black pepper

2 T. extra virgin olive oil

Gently combine the minced onion, butter, garlic, Dijon mustard, Worcestershire sauce, and ground meat. Don’t overwork the meat or it will make the meat tough.

Form into 4 or 5 round, plump patties. Refrigerate for at least 30 minutes. (Several hours is better.) Remove meat from fridge and season each side with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the hamburger patties and sear on each side for 2-3 minutes. Remove from pan and set aside. (The patties will not be cooked through. That will come later.) (Save the pan, plus grease, for the gravy.) 

For the onion and mushroom gravy:

1 yellow onion, peeled, halved, then halved again, and thinly sliced

8-10 button mushrooms, thickly sliced

5-6 tsp. all-purpose flour

2 c. beef stock (I use 2 cups water and 2 healthy teaspoons Better Than Bouillon Beef base)

1 tsp. Dijon mustard

1 tsp. dried thyme 

3 T. Worcestershire sauce

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

Heat the pan and the remaining oil used to cook your beef patties and add the onion. Stir over low heat for several minutes or until the onion is soft and starting to brown. Add the mushrooms and cook until they too are starting to brown. 

Add the flour and stir for 1 minute or until the onions and mushrooms are coated.

Slowly add the beef stock, whisking the whole time. Then add the mustard, thyme, Worcestershire sauce, salt, and pepper. Simmer for 8-10 minutes or until thickened. Taste and adjust seasoning.

Add the seared hamburger patties back to the pan and cook uncovered until the patties are cooked through.  

Serve with Savory Cream Cheese Polenta (see recipe below) or mashed potatoes, pasta, or rice. (It’s all good!)

SAVORY CREAM CHEESE POLENTA   

4 c. water

1 tsp. beef base

¾ tsp. kosher salt

freshly ground black pepper

scant 1/8 tsp. dried thyme

1 c. yellow polenta (not instant) 

2 T. unsalted butter

4 oz. (½ pkg.) low fat, Neufchatel, or regular cream cheese

Bring the water, beef base, salt, pepper, and dried thyme to a boil in a heavy, covered 2 or 3-quart pan. Slowly whisk the polenta into the boiling liquid to prevent any lumps from forming.

Lower the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for 25 minutes.

Stir occasionally so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer.

Stir in the butter and cream cheese. Taste and add more salt if necessary.