Sunday, February 26, 2012

You Need to Eat

Hubs was away most of the week. I have dined alone (except for the day that I ate my ham sandwich and clementine lunch with the 3rd grade). This means that my meals have mostly consisted of cereal, peanut butter and Nutella toast, Greek yogurt with fruit and homemade granola, hummus and flat bread, salads, veggies and dip, guacamole (unfortunately, with or without chips), grilled cheese, and canned soup. I am craving meat. Real food. Juicy, meaty, cheeseburgers. Meatloaf and mashed potatoes. Pork chops and gravy. Hearty comfort food. As Hubs would say, "You need to eat."

(adapted from Cooking Light)

1 pound ground beef
1-2 tablespoons flour
olive oil
1/2 cup thinly sliced onion
kosher salt
freshly ground black pepper
1 cup sliced cremini mushrooms
1 1/2 teaspoons flour
1/4 cup dark beer (or beef broth, if you prefer)
8 sliced rye bread
4 slices provolone cheese

Preheat oven to 400F.

Divide ground beef into 4 equal portions and form thin patties (about 1/4 inch thick).
Combine flour, salt and pepper on a plate.
Dredge thin patties in the flour mixture.
Meanwhile, heat enough oil to cover the bottom in a cast-iron skillet. 

When the oil is sizzling, but not quite smoking, add the patties to the pan.
Cook on each side for just a few minutes to sear the beef and create a browned crust on the burger. (We like our burgers medium-rare, and this doesn't take long.)
While the burgers are cooking, butter rye bread and toast in a non-stick skillet.
When the burgers are fried to your liking, remove from cast-iron skillet and set aside.

Add a little more oil to the pan (if necessary) and saute the onions and mushrooms.
Season with salt and pepper.
Sprinkle in flour and cook about 1 minute.
Stir in beer (or beef broth) and cook until gravy is thickened. 
Remove from heat and keep warm.
Place 4 bread slices on a baking sheet and arrange 1 beef patty on each.
Layer a slice of provolone on top of each patty. 
Heat in oven for 5-8 minutes, or until cheese is melted and gooey.
Divide mushroom mixture between sandwiches and top with remaining slices of bread. (Yield: 4 sandwiches)

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