Ingredients
2 tablespoons milk1 tablespoon Worcestershire sauce1/4 cup dry bread crumbs1 teaspoon salt, divided1/2 teaspoon pepper1/2 teaspoon garlic powder1 pound ground beef1/2 pound sliced fresh mushrooms1 teaspoon dried basil5 tablespoons butter, divided2 tablespoons all-purpose flour1/2 cup half-and-half cream1/2 to 3/4 cup water1/4 teaspoon hot pepper sauce1/4 cup shredded cheddar cheese2 tablespoons chopped green onions
Preparation
In a bowl, combine the milk, Worcestershire sauce, bread crumbs, 1/2 teaspoon salt, pepper and garlic powder. Crumble beef over mixture and mix well. Shape into three or four oval patties. In a large skillet, cook patties over medium heat until no longer pink.
In another skillet, saute mushrooms and basil in 2 tablespoons butter until tender; drain. Remove mushrooms with a slotted spoon and set aside.
In the same skillet, melt the remaining butter; stir in flour until smooth. Gradually whisk in the cream, 1/2 cup water, pepper sauce and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add enough remaining water to make a medium-thin sauce. Add reserved mushrooms; heat though. Serve over beef patties; top with cheese and onions.
