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Reviews Date of last review
1 Sun February 19, 2012
Recommended By Average Price Average Rating
100% of reviewers None indicated 10.0


Description: The Kitchen Bouquet and Better than Bouillon add only 1.5 carbs per serving. You can omit the salt if you wish, I was trying to recreate a dish from a restaurant that was pretty salty and we liked this amount. Photo shows two servings of mushrooms (kid didn't like his so they went onto my plate!)

2 lbs coarse ground meat
1 egg
1/3 c. pork rind crumbs
1 small garlic clove, chopped
½ tsp. Worcestershire
1 tsp salt
2 tsp black pepper
Swiss cheese for top
2 T. butter
1 small onion cut in rings
1 tsp. Kitchen Bouquet
2 tsp. Better than Bouillon beef flavor
¼ c. water
1 tsp. ground black pepper
8 oz whole mushrooms, quartered

Put meat into bowl; add egg, pork rind crumbs, garlic, Worcestershire, salt, pepper; mix well. Form into 6 patties, fry in pan with a little oil. As they cook slice onion into thin rings, set aside. Cut mushrooms into quarters, set aside.
Remove steaks to plate, top with Swiss. Add butter to pan, use whisk to swirl around and scrape the bits off the bottom of the pan. Add onions, cook until translucent and golden, bordering on brown. Add the Kitchen Bouquet, Better than Bouillon, water, and pepper. Stir until mixed, then dump in all the mushrooms. Simmer until the mushrooms are cooked and tender; they’ll release some water of their own.
Serve mushroom sauce over steaks.
Ingredients: see above
How To Prepare: see above
Number of Servings: 6
Carbs per serving - include all nutritional information if known: unknown
Preparation Time: 20 minutes
Effort (Easy, Average, Difficult): Borderline Easy

Review Date: Sun February 19, 2012 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

Positive aspects of the product (pros): Flavorful, Hearty and Satisfying

This was wonderful! I followed the recipe but left off the swiss cheese (didn't have any and didn't want to substitute any other cheese) and didn't have coarse ground beef so just used regular grind. The flavors are superb! Thank you for such a great recipe; this one is definitely going on my list to make again and again.

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