Today I’m posting another Weight Watchers recipe that will give you flavor while you lose the flab!
Just so ya know, Blake and I are not crazy about mushrooms. I was hesitant to even cook this dish because it was so mushroom heavy. But I thought I’d give it a try anyways thinking that we could always just pick off the mushrooms if need be. Well, it turns out that he and I both loved it, mushrooms and all.
The gravy was the perfect consistency and it had a really rich, bold flavor to it. Plus, a lot of times when I cook meat patties like this, the flavor doesn’t seep past the outermost part of the patty. But that was not the case here. The meat was juicy and really absorbed the flavors well. I’m also really glad I chose to serve plain white rice with it because the rice just soaked up that gravy like a sponge…a very delicious sponge.
I hope you enjoy it as much as we did! And if you’re not a fan of mushrooms, maybe you’ll still really like this dish.
- 4 T finely diced onion
- 1/4 t salt
- 1/8 t pepper
- 1 t minced garlic
- Non stick spray
- 2 t light butter
- 4 T dry red cooking wine
- 2 t AP flour
- 1 lb lean ground beef
- 5 oz. sliced mushrooms
- 1 c low sodium beef broth
- Combine onions, salt, pepper, garlic, and beef. Form into 4 patties.
- Cook patties in sprayed skillet on medium heat, 5 mins on each side or until browned. Remove patties and keep warm.
- Melt butter in skillet. Add mushrooms and saute for 4 mins. Add wine, cook 2 mins.
- Combine flour and broth. Add to skillet and bring to low boil. Cook for 5 mins or until thick. Return patties to skillet and cook 3 mins or to desired doneness. Serve gravy over patties.
WW Points = 7