Use grainy Canadian mustard to give these patties that special touch!
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2004
Ingredients
Mustard Sauce:
Method
In bowl, beat egg with fork. Add parsley, 1 tbsp (15 mL) water, salt and pepper; mix in beef. Shape into four 1/2-inch (1 cm) thick patties. In nonstick skillet, fry patties over medium-high heat, turning once, until no longer pink inside, about 10 minutes; transfer to plate. Drain off any fat in pan.
Mustard Sauce:
In same skillet, cook onion, garlic, thyme, salt, pepper and rosemary over medium heat, stirring occasionally, until softened, about 4 minutes.
Whisk together beef stock, mustard and cornstarch; add to pan and bring to boil. Reduce heat and simmer until slightly thickened, about 3 minutes. Return patties to pan and heat through.
Nutritional facts <b>Per serving:</b> about
- Sodium 562 mg
- Protein 24 g
- Calories 236.0
- Total fat 14 g
- Cholesterol 108 mg
- Saturated fat 6 g
- Total carbohydrate 4 g
%RDI
- Iron 20.0
- Folate 5.0
- Calcium 4.0
- Vitamin A 3.0
- Vitamin C 5.0
