Recipe by LARavenscroft
This is one of my favorite comfort foods. This is from Miriam B. Loo's (the founder of Current) Budget Cookbook. This recipe is not gluten-free as posted - sub 1 T cornstarch for the flour to thicken the gravy.
Top Review by duonyte
I really liked the flavor of this, but had trouble keeping the patties from falling apart. I did not think my potato was all that big, but perhaps it was too big? This made six nice sized patties, I would say 4 servings if you have heartier eaters in your household. I added some mascarpone that needed using up to make the sauce, did not need flour. Used just a little bit of salt in the meat, as I needed to use low-sodium chicken broth to cook the meat. Chicken broth works just fine.
- 1 lb lean ground beef
- 1 large potato, peeled and grated
- 1⁄2 onion, chopped
- 1 egg
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 teaspoon dried sage, crushed
- 1 1⁄3 cups beef bouillon
- 2 tablespoons flour
- 1 cup milk
Directions See How It's Made
- Thoroughly mix meat, potato, onion, egg, parsley, salt, pepper, and sage.
- Shape into six patties 1/2-inch thick.
- Brown in a skillet over medium heat.
- Reduce heat; add boullion.
- Cover and simmer, about 35 minutes, depending on the thickness of patties.
- Remove patties from Skillet and keep warm while preparing the gravy.
- Scrape meat drippings from bottom of skillet.
- Remove excess fat, if desired.
- Stir in flour and cook 3 minutes.
- Add milk and bring to boil; taste for additional salt and pepper.
- Serve with patties.