Veal Mushroom Patties
|Onion||1 Small, minced|
|Garlic||1 Clove (5 gm), minced or pressed|
|Mushrooms||1⁄4 Pound, minced|
|Thyme leaves||1⁄2 Teaspoon|
|Minced parsley||3 Tablespoon|
|Ripe tomato||1 Small, cored, peeled, seeded, and minced|
|Ground veal||1 Pound|
|Cooked ham||1⁄2 Pound, minced|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Regular strength beef broth||3⁄4 Cup (12 tbs)|
In a 10- to 12-inch frying pan, melt half the butter in half the oil over medium heat.
Add onion, garlic, mushrooms, thyme, and parsley; stir often until mushrooms are lightly browned.
Add tomato and pepper and continue stirring until mixture is almost dry.
Transfer to a large bowl and let stand until lukewarm.
Meanwhile, rinse and dry frying pan.
To vegetable mixture add veal, ham, crumbs, and egg.
Mix well with your hands or a fork.
Shape mixture into 6 patties, each about 1 inch thick.
In the frying pan over medium heat, melt remaining butter in remaining oil.
When hot, add patties and cook, turning once, until meat is no longer pink in center (cut to test) and well browned on both sides, about 15 minutes total.
Transfer patties to a platter, and discard fat in pan.
Over high heat, add broth to pan; stir to free browned bits and boil until liquid is reduced by about half.
Pour over patties.
Serving size: Complete recipe
Calories 1136 Calories from Fat 557
% Daily Value*
Total Fat 62 g96.1%
Saturated Fat 30.2 g151.1%
Trans Fat 0 g
Cholesterol 647.9 mg216%
Sodium 1206.4 mg50.3%
Total Carbohydrates 36 g12.2%
Dietary Fiber 7 g28.2%
Sugars 11.4 g
Protein 106 g212.2%
Vitamin A 113.3% Vitamin C 147.4%
Calcium 26.5% Iron 56.6%
*Based on a 2000 Calorie diet