Recipe - Beef With Portobello Wine Sauce - Chatelaine

500 g Lean ground beef
One half Dry red wine
One half teaspoon Pepper; coarse ground
4 tablespoon Roquefort or stilton cheese
Three fourths pound Portobellos; (375g or 4 med)

1. Use beef right out of package or season as desired. Form into 4 thick
patties and place in large nonstick frying pan over med. Brown meat from
24 mins per side (patties will not be fully cooked at this point).

2. Pour in One half cup of the wine and generously grind pepper over patties.
Reduce heat to med and simmer, uncovered, for 3 mins. Turn patties,
crumble cheese over top and continue simmering uncovered until cheese
begins to melt, about 3 mins. Remove patties to warm platter and cover.

3. Meanwhile, separate stems from mushroom caps. Thickly slice stems and
caps. As soon as you remove burgers, add mushrooms to wine in pan and
increase heat to high. Stir constantly until they are hot (34 mins) and
add remaining One fourth cup wine if needed.

4. Spoon mushrooms around patties, then pour sauce over top.

Good with crisp green vegetable and mashed potatoes. Var: try forming
patties around rounded tsp of cheese.

Per serving:
331 calories, 22.1g fat
117 mg calcium, 25.9g protein

Contributor: Chatelaine Jun 97 "5Star" Preparation Time: 00:25

Posted to recipeludigest Volume 01 Number 256 by Cathleen
catht@interlog.com on Nov 14, 1997