What
you need,
1
pound lean ground beef
¼
cup yellow onion, finely diced
Salt
and Pepper to taste
1
tbsp. olive oil
½
cup yellow onion, thinly sliced
8
oz. button or cremini mushrooms, sliced
1
½ tsp. all-purpose flour
¼
cup beer or beef stock
8
slices rye bread
4
slices provolone cheese
3
tbsp. softened butter
In
a bowl gently combine the ground beef, diced onion and salt and pepper.
Divide
the meat mixture into 4 portions and shape into oval patties.
In
a large non-stick skillet heat the olive oil over medium high heat.
Cook
the patties for about 4 minutes per side until brown and crisp and the meat is
cooked through.
Remove
the cooked patties to a plate and set aside.
Wipe
out any excess oil from the pan. Add in the sliced onion and mushrooms. Cook for
about 5 minutes until the onions and mushrooms are softened and starting to caramelize.
Sprinkle
the flour over the softened veggies and cook, stirring constantly for 1 minute.
Pour
in the beer or stock and stir until the liquid has thickened, about 2 minutes.
Spoon
the mushrooms and onions into a small bowl and set aside.
Wipe
the skillet clean.
Butter
one side of each slice of the rye bread. Place 4 slices, butter side down in
the skillet over medium high heat.
Top
the bread with a slice of cheese, a beef patty and ¼ of the mushroom onion
mixture. Top each with the second slice of bread, butter side out.
Cook
for 2-3 minutes on each side until golden brown and crisp.
Serve
right away.
Jen of My Tiny Oven
