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.