BIFTEK HACHE A LA LYONNAISE
This is a Julia Child's recipe from Mastering the Art of French Cooking, Vol.1 pp. 301-302. I used to make these for company even, they were that good. Have been making them for years. Good, good flavor - don't let the long list frighten you away. The vermouth is the best!
Provided by Manami
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the onions slowly in 2 Tablespoons of butter (about 10 mins) until tender not browned.
- Place onions in mixing bowl. Add the beef, butter (or suet, marrow or pork fat) the seasonings and the egg; mix well.
- Form into patties 3/4" thick.
- Cover & refrigerate till ready to use.
- Just before sautéing, roll the patties lightly in flour.
- Shake off any excess flour.
- Place butter and oil in heavy skillet over med-high heat.
- When butter foam begins to subside, saute the patties for about 3 minutes per side (or more depending upon how you like your burger).
- Place burgers on serving platter and keep warm while finishing the sauce.
- Pour fat out of the skillet and discard.
- Add stock (or wine, vermouth or water) and boil down rapidly.
- Scraping up the coagulated pan juice till reduced to almost a syrup.
- Off heat, swirl 2-3 Tablespoons of butter into the sauce - 1/2 Tablespoon at a time until absorbed into the sauce.
- Pour the sauce over the hamburgers and serve.
Nutrition Facts : Calories 354.3, Fat 22.4, SaturatedFat 11.7, Cholesterol 141.2, Sodium 829.3, Carbohydrate 10.1, Fiber 0.6, Sugar 1, Protein 27
TONY'S HE-MAN CHILI
Sounds delicious! I haven't tried it yet - just found it in Tony Chachere's Cajun Country Cookbook.
Provided by bridgettels
Categories One Dish Meal
Time 2h10m
Yield 10 , 10 serving(s)
Number Of Ingredients 16
Steps:
- 1. Brown bacon in large Dutch oven. Remove, crumble and set aside. Slice sausage into one-inch pieces and fry in bacon fat until brown. Remove and set aside with bacon. Pour off excess fat and fry ground beef. Drain and set aside with other meats.
- 2. Pour off excess fat from pot. Saute onion, bell pepper, garlic, and hot pepper over low heat for 2 or 3 minutes. Mash tomatoes. Add tomatoes, Worcestershire sauce, Burgundy wine, and meats to onion mixture. Heat to boiling. Reduce heat and simmer. Season to taste with creole seasoning and simmer for 1/2 hour, stirring occasionally. Add beans with liquid and heat to boiling. Reduce heat and simmer for 1 hour, stirring occasionally.
STEAK HACHé
Salisbury steak is an instance of an old recipe with enduring value. It is a good idea and a good name, though its reputation as a TV dinner has stained the prettiness somewhat. All that the old recipe - and its many variations - needed was a little updating. Here is a Frenchier and more contemporary version - rich with porcini butter, piquant with salsa verde. It is old-fashioned enough to be fun and elegant enough for a dinner party - and most definitely does not need a hamburger bun.
Provided by Tamar Adler
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the mushrooms in enough boiling water to cover them for 20 minutes, then drain through a fine-mesh sieve set over a bowl, and finely chop. (Reserve the liquid if you want to add mushroomy savor to a future soup or pasta sauce. It freezes well as a few ice cubes.)
- In a medium bowl, mix the beef, 6 tablespoons of the mushrooms, 1 tablespoon of the butter, 1 tablespoon of the onion, the egg, a large pinch of salt and the Parmesan until well combined. Form into 4 1-inch thick patties.
- Make porcini butter by combining the remaining mushrooms and 4 tablespoons of butter and a sprinkle of salt. Make salsa verde by soaking the remaining onion in the vinegar with a sprinkle of salt for 10 minutes, then adding the capers, parsley and olive oil to cover and make it a bit swimmy; taste for salt, and adjust.
- Heat a heavy cast-iron pan, and drizzle with olive oil. Cook the chopped steaks for 4 minutes on the first side, salting them liberally. Flip, and cook for 4 minutes on the second side, salting again. (Cook longer for medium.) Remove the steaks to a waiting hot plate. Top immediately with the porcini butter. Let rest a few moments, then spoon salsa verde over each, and serve.
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 38 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 493 milligrams, Sugar 1 gram, TransFat 1 gram
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