Heat a pat of butter in a saute pan, and saute the
minced onion until it is nice and softened.
Combine the meat with the minced onion, garlic
powder, seasoned salt, thyme, and pepper. Form the
meat into two oblong oval-shaped patties,
flattening as much as possible.In the same saute
pan, add another good pat of butter of medium
heat. Saute the mushrooms until they are softened
and beginning to brown. Remove the mushrooms to a
bowl and set aside.Place the meat patties into the
pan, and cook for approximately four to five
minutes per side, until completely cooked through.
Remove from the pan, setting aside and tenting
with foil to keep warm. Add the beef stock to the
hot pan, and bring to a boil. Scrape the brown
bits from the bottom of the pan to incorporate.
Reduce the heat, and slowly whisk in the sour
cream. Add the mushrooms back into the pan.
Continue to cook until the sauce thickens. Serve
the sauce over the steaks.
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