450g beef mince
4 tbsp breadcrumbs
1 tsp herbes de Provence
1 tsp Worcestershire sauce
Salt and black pepper
1 tbsp cornflour
250ml beef stock
1 tbsp white wine
1 tbsp vegetable oil
1 onion, sliced
Fresh parsley, chopped
- In a large bowl, combine the mince, egg, breadcrumbs, herbes de Provence, Worcestershire sauce and some seasoning. Mix just until combined, then divide in four and flatten into patties. Set aside.
- In a jug, whisk together the cornflour, beef stock and wine until smooth. Set aside.
- Heat the oil in a large pan over a medium heat. Add the beef patties and the onions and cook for about four minutes per side until browned. Transfer to a plate and keep warm.
- Add the cornflour mixture to the pan and simmer over medium-high heat for 5-6 minutes or until thickened.
- Turn the heat to low and return the patties to the pan. Simmer for another 8-10 minutes until completely cooked throughout.
- Scatter with chopped fresh parsley and serve with creamy mash.
Per serving 308 kcals, 12.1g fat (3.8g saturated), 9.3g carbs, 2g sugar, 37.6g protein, 1g fibre, 0.361g sodium