INGREDIENTS
2/3 cup canned lower-sodium, fat-free beef broth
2 teaspoons tomato paste
3/4 teaspoon all-purpose flour
1/2 teaspoon Dijon mustard
1 pound lean ground beef
2 tablespoons minced flat-leaf parsley
1 tablespoon minced onion
2 teaspoons Worcestershire sauce
1/4 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
2 teaspoons canola oil
Chopped parsley
DIRECTIONS
In a small bowl, whisk broth, tomato paste, flour and mustard.
In another bowl combine beef, parsley, onion, Worcestershire sauce, salt and pepper. Shape into four 1/2-inch thick ovals. In a large nonstick skillet, heat oil over medium-high heat. Add beef and cook 7 minutes, turning occasionally, or until desired degree of doneness. Remove to serving plates.
Add broth mixture to pan; cook and stir until lightly thickened (reduced to about 1/2 cup). Spoon over beef and sprinkle with chopped parsley. Serves 4.
In another bowl combine beef, parsley, onion, Worcestershire sauce, salt and pepper. Shape into four 1/2-inch thick ovals. In a large nonstick skillet, heat oil over medium-high heat. Add beef and cook 7 minutes, turning occasionally, or until desired degree of doneness. Remove to serving plates.
Add broth mixture to pan; cook and stir until lightly thickened (reduced to about 1/2 cup). Spoon over beef and sprinkle with chopped parsley. Serves 4.
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