Beef with Portobello Wine Sauce - Chatelaine

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4 Servings

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Beef with Portobello Wine Sauce - Chatelaine Ingredients

500 g Lean ground beef 4 tb Roquefort or stilton cheese
1/2 Dry red wine 3/4 lb Portobellos; (375g or 4 med)
1/2 ts Pepper; coarse ground

Instructions for Beef with Portobello Wine Sauce - Chatelaine

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 point). 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. Per serving: 331 calories, 22.1g fat 117 mg calcium, 25.9g protein Contributor: Chatelaine Jun 97 - "5-Star" Preparation Time: 00:25 Posted to recipelu-digest Volume 01 Number 256 by Cathleen on Nov 14, 1997

Main Ingredient: BeefCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Main dishes Meats Cheese Port Wine Red wine Ground beef Dinner
for flavor and categorization