Ingredients
1
cup Progresso™ chicken broth (from 32-oz carton)
2
tablespoons steak sauce
1
tablespoon Dijon mustard
1
lb ground beef
2
tablespoons butter
8
oz mushrooms, thinly sliced
1
cup white onion, coarsely chopped (from 1 small onion)
1
teaspoon Montreal steak seasoning
2
tablespoons all-purpose flour
8
regular-size burger buns, toasted if desired
1/2
cup shredded sharp Cheddar cheese (2 oz)
Preparation
In medium bowl, mix broth, steak sauce and mustard; set aside.
In 12-inch skillet, cook beef over medium-high heat 7 to 8 minutes, stirring frequently, until browned; drain. Set aside. Add butter to any remaining drippings in skillet; add mushrooms, onion and steak seasoning. Cook 7 to 8 minutes or until onions are translucent and mushrooms are browned.
Sprinkle flour over vegetables. Cook 1 to 2 minutes or until flour browns and begins to smell nutty. Return beef to pan, and stir in broth mixture. Return to simmering; cook 3 to 4 minutes or until thickened. Place about 1/3 cup mixture over bottom of each bun, top with 1 tablespoon cheese, then top bun.
