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Ingredients Jump to Instructions ↓

  1. 1 1/2 lb Lean, freshly ground beef

  2. -chuck 2 ts Olive oil

  3. 3/4 c Finely chopped onion

  4. 1 ts Finely chopped garlic

  5. 1 tb Chili powder

  6. 1 ts Ground cumin

  7. 1 ts Freshly ground pepper or -coarsely cracked black -peppercorns 1/8 ts Hot red pepper flakes

  8. 1/2 ts Worcestershire sauce

  9. Salt, to taste 1 tb Butter

  10. 2 tb Chopped shallots

  11. 1/2 c Dry red wine

  12. 1/4 c Fresh or canned chicken

  13. -broth 2 tb Chopped parsley

  14. Place the meat in a mixing bowl. Heat the oil in a small cast-iron skillet, add the onion and cook, stirring, until wilted. Add the garlic and cook briefly, stirring. Do not let the garlic burn. Remove from the heat and let cool.

  15. Add the cooled onion mixture, chili powder, cumin, ground pepper, red pepper flakes, Worcestershire sauce, and salt to the meat and blend well. Divide the mixture into 4 patties of equal size.

  16. Heat a heavy cast-iron skillet large enough to hold all the patties in one layer. Do not add fat of any kind. When the skillet is quite hot and smoking, add the patties. Cook until well browned on one side, then turn and cook 3 minutes more on the second side for medium rare. Cook longer if desired. Transfer to a warm plate.

  17. 1 minute. Add the wine and broth and let cook until reduced about 1/4 cup. Check for seasoning and sprinkle with parsley. Serve immediately. Note: If a heavy black cast-iron pan is not available, use a heavy bottomed fry pan. Serves

  18. 4 Typed in MMFormat by cjhartlin

  19. Cookbook Digest March/April 98

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