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Skillet Burgers with Creamy Mushrooms Recipe

Skillet Burgers with Creamy Mushrooms
Source: campbells

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Ingredients

  • 1 1/2 lb (681 g) lean ground beef
  • 1 egg
  • 1 tbsp (15 mL) all-purpose flour
  • 4 cloves garlic, minced
  • 1 tsp (5 mL) Worcestershire sauce
  • 2 tsp (10 mL) canola oil
  • 1 onion, chopped
  • 3 cups (750 mL) sliced mushrooms
  • 1 can (284 mL) CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup
  • 1 can (284 mL) low fat (1%) milk
  • 1 tbsp (15 mL) each lemon juice and balsamic vinegar
  • 1 tsp (5 mL) dry mustard powder
  • 1/4 tsp (1 mL) black pepper (optional)
  • 2 green onion, chopped
  • 2 tbsp (30 mL) chopped fresh parsley
PREP TIME
10m
COOK TIME
20m
TOTAL TIME
30m
YIELD
6 servings

Instructions

  • Mix together beef, egg, flour and half each of the garlic and Worcestershire sauce; shape into six ½-inch (1 cm) thick patties. Heat oil in a large nonstick skillet set over medium-high heat. Cook patties 3 minutes per side until browned. Transfer to a plate. Reduce the heat to medium.
  • Add onions and mushrooms to pan. Cook, stirring occasionally, 5 minutes until mushrooms have released their liquid. Add remaining garlic; cook, stirring, for 1 minute. Stir in soup, milk, lemon juice, vinegar, remaining Worcestershire sauce, mustard powder and pepper, if using; bring to a simmer, stirring often.
  • Return patties to skillet and cover with sauce. Cook, uncovered, for 5 minutes over medium-low heat until patties are cooked through and sauce is desired thickness. Sprinkle with green onions and parsley.

Dinner

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A recipe from campbells

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