Last week, I planned on making meatloaf for dinner, but miscalculated my time and had fruit leather occupying the oven when it was time to make dinner. The day had demanded something hearty, and we are on a bit of a mushroom kick right now (it took us so long to find a local source!), so I still wanted to make something using beef and mushrooms that captured that “manly meal” attitude of meatloaf and mashed potatoes. So, out came the cast iron skillet (it just makes things feel heartier), a beer and some other ingredients, and voila! The perfect meal for a cold, bleak night. Plus—A bonus side dish recipe because my husband popped into the kitchen to whip up a batch of potato-cauliflower purée.
Beef Patties with Mushroom Gravy
- 1 lb. ground beef (Valley View Farms)
- 1 onion (Jett’s Natural Produce)
- 1/2 c. applesauce (homemade from Strawberry Acres apples)
- 6-8 white or cremini mushrooms (Jett’s Natural Produce)
- 1 clove garlic (Apple Ridge Farm)
- 1 beer (I used local Yuengling, but any lager or stout would work)
- small palmful dried thyme (my garden)
- small palmful dried rosemary (my garden)
- 6-8 sage leaves (my garden)
- Mince onion, garlic and half of each herb.
- Mix 3/4 of applesauce, onion, garlic and herbs with ground beef.
- Form beef mixture into six patties.
- Heat large cast iron skillet and add patties. Cook for 5 minutes, then flip and cook for another 5 minutes, or to your liking.
- Meanwhile, slice mushrooms.
- When patties are cooked through, remove from skillet.
- Add beer to skillet, scraping up brown bits from bottom.
- Add sliced mushrooms, last 1/4 of applesauce and remaining herbs to skillet.
- Simmer until reduced by half and thick.
- Spoon gravy and mushrooms over beef patties and serve with potato-cauliflower purée.
- 2 c. cauliflower florets (this was leftover yellow cauliflower from Bechdolt’s that we had grilled then frozen)
- 2 c. Yukon Gold potatoes (Strawberry Acres)
- 3 T. butter
- 1/4 c. milk, or to taste (Keepsake Farm)
- 1/4 c. cheese (we used Keepsake Ferale from Keepsake Farm)
- Dice cauliflower and potatoes and place in large pan.
- Cover contents of pan with water and bring to boil. Cook for 20 minutes, or until potatoes are fork tender.
- Use an immersion blender or mixer to purée vegetables.
- Add butter, milk and cheese. Stir until creamy and well combined.
- Serve hot with mushroom gravy.