1 1/2 lbs fresh ground chuck |
1/2 cup cold water (adds juiciness) |
3 tablespoons plain breadcrumbs |
1 1/2 tablespoons cornstarch |
2 teaspoons baking powder |
2 teaspoons beef bouillon powder |
2 teaspoons minced onion flakes |
2 teaspoons dried parsley flakes |
1 1/2 teaspoons worcestershire sauce (lea & perrins) |
3/4 teaspoon fresh ground black pepper |
1/2 teaspoon soy sauce |
1/4 teaspoon ground leaf thyme |
3 tablespoons unsalted butter |
1/2 cup spanish onion, cut into 1/4-inch julienne strips |
4 ounces fresh mushrooms, cut to 1/8-inch slices |
1 mashed garlic clove (use garlic press) |
1 1/2 tablespoons all-purpose flour |
1 (14 1/2 ounce) can swanson beef broth |
1 1/2 teaspoons worcestershire sauce (lea & perrins) |
1 teaspoon kitchen bouquet (important ingredient) |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon ground paprika |
1/8 teaspoon ground ginger |
1/8 teaspoon ground leaf thyme |
1/4 cup water (2 tbsps water with 2 tbsps cognac okay) |
1 1/2 tablespoons cornstarch |