Lunch: Sirloin Patties with Vegetable Sauce

When I fled Greece during World War II and eventually relocated to Los Angeles, I brought with me the traditions of my home," writes Rebecca Levy. "A lot of these traditions have to do with food, and since sharing my heritage has always been important to

Ingredients

1 pound ground beef sirloin
1 1/4 cups canned chicken broth
1/3 cup finely crushed crackers (such as Ritz)
4 tablespoons minced fresh parsley
3 large garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 8-ounce potato, peeled, cut into 1/2-inch pieces
1 cup 1/2-inch pieces peeled carrots
1 cup 1/2-inch pieces celery
1 cup tomato sauce
1/4 cup chopped pitted brine-cured green olives

Instructions

Mix beef, 1/4 cup broth, crackers, 2 tablespoons parsley, garlic, salt, and pepper in large bowl. Shape mixture into 2 1/2-inch-diameter, 1/2-inch-thick patties. Heat oil in heavy large skillet over medium heat. Working in 2 batches, sauté patties until brown and cooked through, about 5 minutes per side. Transfer to plate.
Add potato, carrots, and celery to same skillet; sauté 5 minutes, scraping up browned bits. Add tomato sauce, olives, and remaining 1 cup broth and 2 tablespoons parsley. Cover and simmer until vegetables are tender, about 15 minutes. Place patties in skillet atop vegetable sauce. Cover and simmer until heated through, about 10 minutes.

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