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Combine the beef, salt, bread and half of the onions in a large bowl until well mixed. Shape the meat mixture into four 4-by-3-inch oval patties. Place the patties on the broiler pan rack 6 inches from the heat. Broil until an instant-read thermometer inserted into the center registers 160 degrees F for medium, about 12 minutes, turning once halfway through cooking time.
Heat the oil in a medium nonstick skillet over medium-high heat. Add the mushrooms and the remaining chopped onions. Cook, stirring occasionally, until the mushrooms are tender, about 8 minutes. Stir in the flour and cook 1 minute, stirring constantly. Add the broth and Worcestershire and bring to a boil. Add the patties to the skillet and bring to a simmer and cook until the sauce bubbles and thickens and the patties are heated through, 2 to 3 minutes.
Per serving: Calories 218; Total Fat 7.5 grams; Saturated Fat 2 grams; Protein 26 grams; Total Carbohydrate 13 grams; Sugar: 4 grams; Fiber 4 grams; Cholesterol 60 milligrams; Sodium 454 milligrams
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Beef Tossed with Wild Betel Leaf and Lemongrass: Bo Xao La Lot
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By ldjohnston
on November 04, 2012
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I found this recipe to be just ok. The onion needs to be very finely chopped or perhaps even use just 1/2 an onion. The steaks turned out huge so I made 6 rather than 4.
By jimalandal_503281
Rock Hill, SC
on January 17, 2012
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This is a wonderful recipe. My Mother made this for us children when we were young and we just thought we were eating "real" steak. I am so glad to see this recipe and hope that everyone else will try it. I also like the idea of putting all of the nutrition facts with the recipes. Thanks Bobby and I am enjoying your new show.
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