Bifteck Hache au Vin Rouge

Hamburgers are thought to be traditionally American, but when served with a red wine sauce, they become unmistakably

French. Bifteck Hache au Vin Rouge (beef-teck ah-shay oh van rooj) is easy to make (you can prepare the hamburgers beforehand and keep them in the refrigerator) and just the answer for a light lunch or supper. Serve with a green salad or grilled tomatoes.

3 oz. butter, softened

1 large onion, finely chopped lj lb. lean minced beef

1 egg, beaten

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon dried oregano

1 teaspoon dried marjoram

2 oz. flour

1 tablespoon oil

5 fl. oz. red wine

In a large frying-pan melt one-third of the butter over moderate heat. Add the onion and fry for 8 minutes or until soft but not brown.

Remove the onion from the pan with a slotted spoon and place in a large mixing bowl. Add the beef, another third of the butter, the egg, salt, pepper, oregano and marjoram to the onion and mix together with your hands. Taste and add more salt and pepper if necessary.

Form the meat mixture into patties approximately f-inch thick. Sprinkle the flour on a board and roll the patties lightly in it, coating them on all sides. Shake off the excess flour.

Put half the remaining butter and the oil in a frying-pan and place over moderately high heat. When the butter foam begins to subside, add the patties and fry for 3 to 4 minutes or more on each side, depending on whether you like your hamburgers rare, medium or well done. Arrange the hamburgers on a warmed serving dish and keep them hot while you prepare the sauce.

Pour the fat from the frying-pan. Add the wine to the pan and boil it rapidly over high heat until it has been reduced by half.

Cut the remaining butter into small pieces. Remove the frying-pan from the heat and briskly stir in the butter, piece by piece, letting one piece dissolve before adding the next.

When all the butter is melted, pour the sauce over the hamburgers and serve. .~ fN

JL

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