Chef and restaurateur Bobby Flay demonstrates for “Sunday Morning” audience his rendition of a vintage ground-beef-and-gravy dish.
1 lb. floor chuck
1 egg, flippantly crushed
2 tablespoons grated Parmigiano Reggiano
2 tablespoons breadcrumbs
1 teaspoon garlic, beaten to a paste
Kosher salt and freshly floor black pepper
2 tablespoons canola oil
1 dozen cremini mushrooms, stemmed and quartered
half of white onion, halved and thinly sliced
1 cup red meat broth
1 tablespoon tomato paste
1 teaspoon Worcestershire
2 tablespoons half-and-half
2 tablespoons contemporary flat leaf parsley leaves
Combine in combination the bottom red meat, egg, breadcrumbs, garlic, salt and pepper in a medium bowl till mixed. Form the bottom red meat together with your arms into four rectangular patties. Season the patties with salt and pepper.
Warmth a big cast-iron pan over prime warmth. Upload the oil and let warmth till it starts to shimmer. Sauté till the patties are golden brown and crusty on all sides and cooked to medium to medium uncommon doneness, about 6 to eight mins overall.
Take away the beef from the pan and switch to a plate. Scale back the warmth to medium and upload the sliced mushrooms and onions to the pan and stir once in a while till cushy, about four to five mins. Stir within the tomato paste, Worcestershire sauce and red meat broth. Simmer for roughly three mins till the broth is diminished to a sauce consistency. Stir within the half-and-half.
Upload the patties and any juices from the plate again to the pan and heat for one minute. Spoon the sauce over the patties. Switch the patties to a big plate and spoon the sauce over the steak. Garnish with parsley and serve instantly.
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