Chop onion and bell pepper. Saute in peanut oil until translucent. Add garlic. Saute 2 minutes or so until garlic is fragrant.
Place half of the onion/pepper mixture in a large bowl.
Add mushrooms to skillet and saute until soft. Remove from skillet and set aside.
To the large bowl with the onion/pepper mixture, add egg, ground beef, bread crumbs, mustard powder, garlic powder, Worcestershire sauce, ketchup, beef bouillon paste, salt, ground pepper and fresh parsley (a little cilantro is good too).
Mix lightly until just blended.
Make 6 patties, oblong in shape and maybe 1/2 inch thick.
On high heat in the same skillet, brown the patties fairly dark on both sides. Once browned well, remove patties from skillet and set aside.
Add butter to skillet. Once melted, add flour to make a roux. Brown until aroma is slightly nutty.
Add beef broth, whisking to prevent clumps. Add reserved mushroom mixture. Add Worcestershire sauce, salt and pepper to taste.
Place patties into sauce and simmer on low until done (30 or so minutes).
Served with Buttermilk Mashed Potatoes and fresh carrots and zucchini.
The patties were a little loose; maybe add another egg or use 80/20 ground beef. A squeeze of lemon might add a little brightness.
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|Serving Size: 1 Serving (384g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 343 (57%)|
|Amt Per Serving||% DV|
|Total Fat 38.2g||51 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 148mg||46 %|
|Sodium 769.9mg||27 %|
|Potassium 894.4mg||24 %|
|Total Carbohydrate 36.2g||11 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 32.8g|
|Protein 29.2g||42 %|
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Calories per serving: 599
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