Smothered Ground Beef with Sauteed Vegetables

Smothered Ground Beef with Suateed Vegetables

 

 

        

1 1/2
pounds ground beef, formed into 4 oval shaped patties
1/2
green bell pepper, sliced
1/2
red bell pepper, sliced
8
medium sized mushrooms, sliced
1/2
onion, sliced into slivers
Kosher salt
Freshly ground pepper
Garlic salt

 

 

Gravy

 

1/2
cup butter
1/2
cup all-purpose flour
3
cups water
2
teaspoons beef base or 2 beef bouillon cubes
1
teaspoon dried thyme
1
teaspoon freshly ground black pepper
1/2
teaspoon salt

 

 

Sauté ground beef patties in large skillet over medium high heat.  When browned on one side, turn over.  Add vegetables  to one side of skillet and sprinkle meat and vegetables with salt, pepper and garlic salt to taste.  Sauté until meat and vegetables are cooked, but not overdone. Vegetable oil may be added to skillet if there is not enough fat from the meat to sauté the vegetables.  Meat should be juicy inside and vegetables should be slightly crisp if desired.

Meanwhile, make gravy.  Melt butter in saucepan.  Whisk in flour and cook until lightly browned.  Add water, beef base, and seasonings.  Cook, stirring occasionally until thickened.  More water may be added if you want to make the gravy thinner.  If you want a darker gravy, add 1/2 teaspoon Kitchen bouquet.

To serve, place 1/4 vegetables on each cooked patty, and cover with gravy.  Good with mashed potatoes. 

 

Serves 4.