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Hamburger steak…

…doesn’t sound particularly exciting, does it?  Well, what if I told you Julia Child had a recipe for it? Interested yet?  You should be.

For Julia’s bifteck hache a la lyonnaise (aka, ground beef with onions and herbs) You need:

  • 3/4 cup finely minced onions
  • 2 tbsp. butter
  • 1 1/2 lbs lean, ground beef
  • 1 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/8 tsp. thyme
  • 1 egg
  • 1/2 cup flour
  • 1 tbsp. butter + 1 tbsp. oil
  • 1/2 cup red wine or beef stock
  • 2-3 tbsp. butter, softened

Melt the butter and cook the onions low and slow for about 10 minutes until they are tender, but not browned. Put them in a mixing bowl and stir them a bit to help them cool slightly. Then, add the beef, softened butter, seasonings, and egg. Use a wooden spoon to mix thoroughly. This surprised me a bit–I’ve made a lot of burgers, and always hear (and believe) that you have to be quite careful with ground beef because it is easy to over-mix it. However, what Julia says goes, and I tried the wooden spoon. It worked perfectly and it was kind of nice to not have raw meat all over my hands. Once the meat is well mixed, shape it into about 6 patties that are 3/4 inch thick. Right before you cook them, roll the patties lightly in flour, shaking off any excess.

Put the other butter and oil in a big skillet over medium-high heat. When the butter foam starts to lessen, cook the patties 2-3 minutes a side, until nice and golden. Take them out of the skillet and keep warm in the oven while you make a little sauce.

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Get any excess fat out of the skillet, then add the wine or beef stock and boil it quickly, scraping up any browned deliciousness as it boils. Cook the sauce until it is reduced and a bit syrupy. Take the skillet off the heat and swirl in the butter a bit at a time until it is completely incorporated.

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Pour the sauce over the warm patties to serve.

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Believe me when I say this hamburger steak is absolute glory. Tender, melts-in-your-mouth, flavorful glory. And it actually comes together really quickly, too. Thanks for being a genius, Julia!

*sc

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