Ingredients :
1 lb (0.45 kg) lean ground beef
¼ cup (50 mL) finely chopped onion
½ cup (125 mL) finely grated carrots
1 large egg white (30ml)
1 ½ tsp. (7ml) garlic powder
¼ tsp. (1 mL) salt
Pepper to taste
Wine and mushroom sauce
½ cup (125 mL) finely chopped onion
3 minced garlic cloves
1 tbsp. 2 tbsp. (15ml) olive oil
2 cups (500 mL) coarsely chopped button mushrooms
½ cup (125ml) red wine
1 ½ cups (375 mL) no salt added beef broth
1 tsp. 1/2 tsp. 1/2 tsp (5 mL) brown sugar
½ tsp. (2ml) chili powder
2 tbsp. finely chopped fresh parsley (optional)
Salt and pepper to taste
1 cup (15ml) cornstarch
1 C. (15 ml) cold water
1
Mix ground beef, onion, carrots, garlic powder, egg white, salt and pepper well in a large bowl.
Shape mixture into four ¾-inch (2 cm) thick patties. Place on a baking sheet lined with parchment paper and bake in a preheated 425°F (220°C) oven for 10 minutes on each side. Meanwhile, prepare the wine and mushroom sauce.
Remove patties from oven and place in sauce; cover and continue cooking for 5 minutes or until a digital rapid-read thermometer inserted into the side of each patty registers at least 160°F (71°C).
Serve each galette topped with wine and mushroom sauce, accompanied by mashed potatoes and seasonal vegetables.
Wine and mushroom sauce
2
Saute onion and garlic in olive oil over medium-high heat, stirring, until softened. Add mushrooms and cook, stirring, until browned.
Gradually stir in wine and bring to boil, scraping up browned bits from bottom of skillet. Cook until the liquid has reduced by half.
Stir in broth, brown sugar, chili powder, parsley (optional), salt and pepper. Bring to a boil and cook, stirring, for 5 to 10 minutes, until the mixture has thickened slightly. Turn off the fire; gradually stir in the cornstarch mixed with the water; cook, stirring, until sauce has thickened, about 5 minutes.
Enjoy !