1 slice of bread (I used sliced brioche)
1/3 cup milk
1 1/3 lb lean (93%) ground beef
1 small bunch kale, finely chopped (about 1 1/4 cups)
1 small onion, grated
3 cloves garlic, grated
1/2 teaspoon paprika
1 onion, chopped
8 oz sliced button mushrooms
1/8 teaspoon nutmeg
1 2/3 cup beef stock
2-3 tablespoons superfine flour (like Wondra)
freshly ground black pepper
Soak the bread in the milk in a small, shallow bowl. When fully soaked, squeeze out the excess milk and then break into small pieces. Mix with the meat, grated onion, kale, 2/3 of the garlic, paprika, salt and pepper. Form into 4--6 small, flat patties. Heat oil in the pan. Cook until quite browned on both sides and nearly cooked through. Remove to a plate and cover in foil.
Add the remaining onion, garlic and mushrooms and saute until the onions are translucent. Add the stock, spices and whisk in the flour. Return the patties to the pan and cook until the sauce has reduced and the patties are fully cooked. Serve immediately over potatoes or noodles.