Combine beef, matzo meal, milk, Worcestershire sauce, 1/2 teaspoon
of salt, pepper and garlic powder and mix well. Shape into three or four
oval patties and cook on both sides until no longer pink. In separate
skillet, cook the mushrooms and basil in 2 tablespoons of butter over
medium-high heat until tender. Remove mushrooms and set aside. Melt the
remaining butter and stir in flour. Increase heat to high; cook and stir
until most of the liquid evaporates. Gradually blend in cream. Add 1/2
cup water, hot pepper sauce and remaining salt; cook and stir on low
until thickened and bubbly. Cook and stir for 2 minutes more. Add enough
remaining water to make a medium-thin sauce. Return mushrooms to sauce
and heat through. Serve over beef patties; top with cheese and onions.
Makes 3-4 servings. |