Knife-and-Fork Burgers with Stewed-Vegetable Gravy
"Here's a quick and easy way to satisfy your taste for stew...."
INGREDIENTS
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Ingredients
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2 tablespoons extra virgin olive oil (EVOO), divided
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6 fingerling potatoes, thinly sliced
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2 small or 1 medium carrot, chopped
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2 small ribs celery, from the heart, chopped
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1 small yellow onion, chopped
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1 bay leaf, fresh or dried
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A few sprigs fresh thyme, leaves chopped
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Salt and pepper
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1 tablespoon tomato paste
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2 tablespoons butter, plus more for spreading
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2 tablespoons flour
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2 cups beef stock
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2 pounds coarse ground beef sirloin (ask your butcher, if available)
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2/3 cup flat leaf parsley, finley chopped (about 2 handfuls)
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1/4 cup Worcestershire sauce (eyeball it)
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2 sandwich-size sourdough English muffins, split
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Extra-sharp aged white cheddar crumbles, for topping (optional)
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Chopped chives, for garnish (optional)
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Serves 4
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