Mushroom Gravy Smothered Mini Patties
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This is my favorite go to main dish with sides of veggies meal. It is on my meal planner one time every two weeks, that is how much we like it; my sweet son gets excited when he realizes it's the day on the planner calendar. If you are looking for a stick it to your ribs kind of dish, this is it. Mushroom Gravy Smothered Mini Patties are out of this world!
This recipe started out with me using venison butterfly steaks, and then I moved on with ground meat during the summer months one year. From that moment on, we've been enjoying this dish. The recipe doesn't call for anything out of the ordinary; you probably have everything already in the kitchen for this easy dish. In fact, it is a recipe you can customize for your family’s tastes.
I have tried making the gravy with plain water, milk, chicken broth and beef broth. They are all very good, but since I mostly use ground venison, I try to stick with beef broth so there will be a more beefy taste.
Our favorite way of eating these little patties is right on top of a cloud of mashed potatoes – oh so heavenly!
In a mixing bowl, mix together meat and seasonings. Heat skillet over medium high heat, if you are using a low- fat meat, you'll need to add a little oil. Form meat into mini patties and fry until done.
Remove the patties from the skillet and drain most of the fat (you only need enough to keep the mushrooms from burning). Turn the heat down to medium low and sauté the mushrooms, add flour to the mushrooms, stirring constantly, add broth and continue stirring to keep lumps from forming.
Depending on how much or how thick you want the gravy, you may need to add a little water. Once your gravy is made, turn the heat down to low, continue stirring until there is no chance for burning. Add the meat patties back to the gravy and simmer for about 5 minutes.
Enjoy!
This recipe started out with me using venison butterfly steaks, and then I moved on with ground meat during the summer months one year. From that moment on, we've been enjoying this dish. The recipe doesn't call for anything out of the ordinary; you probably have everything already in the kitchen for this easy dish. In fact, it is a recipe you can customize for your family’s tastes.
I have tried making the gravy with plain water, milk, chicken broth and beef broth. They are all very good, but since I mostly use ground venison, I try to stick with beef broth so there will be a more beefy taste.
Our favorite way of eating these little patties is right on top of a cloud of mashed potatoes – oh so heavenly!
Mushroom Gravy Smothered Mini Patties
Ingredients:- 1 pound ground meat
- 1 (14.5oz) can beef broth
- ½ package of mushrooms sliced
- ¼ cup of flour
- 1 small onion chopped
- garlic powder to taste
- onion powder to taste
- salt and pepper to taste
- up to 1 cup of water (optional)
Directions:
In a mixing bowl, mix together meat and seasonings. Heat skillet over medium high heat, if you are using a low- fat meat, you'll need to add a little oil. Form meat into mini patties and fry until done.
Remove the patties from the skillet and drain most of the fat (you only need enough to keep the mushrooms from burning). Turn the heat down to medium low and sauté the mushrooms, add flour to the mushrooms, stirring constantly, add broth and continue stirring to keep lumps from forming.
Depending on how much or how thick you want the gravy, you may need to add a little water. Once your gravy is made, turn the heat down to low, continue stirring until there is no chance for burning. Add the meat patties back to the gravy and simmer for about 5 minutes.
Enjoy!
