INGREDIENTS:
° 1 pound lean ground beef
° 2 tablespoons of butter
° 1 small yellow onion, diced
° 1 small green pepper, diced
° 8 ounces sliced brown mushrooms
° 2 tablespoons of ketchup
° 1 tablespoon of Worcestershire sauce
° 1/2 teaspoon kosher salt
° 1/2 teaspoon freshly ground black pepper
° 1 tablespoon cornstarch
° 1 glass of beef broth
° 8 oz Provolone cheese slices, chopped (use 6 oz if you don’t want it very cheesy)
° 6 brioche hamburger buns
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PREPARATION:
- Add the ground meat to an enormous cast iron skillet (it browns well overall) and brown until a pleasant earthy colored outside layer shows up prior to breaking the hamburger into pieces.
- Mix the ground hamburger and brown until a profound hull shows up on around half of the meat.
- Eliminate the meat (you can leave the fat) and add the margarine and the onions, then the peppers and mushrooms.
- Brown for 1-2 minutes prior to mixing, then brown for another 1-2 minutes prior to blending once more.
- Return the meat to the skillet.
- In a little cup blend the meat stock and cornstarch together
- Add the ketchup, Worcestershire sauce, salt, dark pepper, meat stock/cornstarch combination to the skillet.
- Cook until the blend is marginally fluid (around 75% of the combination is above fluid), 3-5 minutes.
- Switch off the intensity, add the provolone cheddar.
- Served on toasted brioche buns.
Enjoy !