 |
---------- Recipe via Meal-Master (tm) v8.05
Title: Peppery Hamburgers w/Red Wine Sauce
Categories: Meats
Yield: 4 Servings
1 1/2 lb Lean, freshly ground beef
-chuck
2 ts Olive oil
3/4 c Finely chopped onion
1 ts Finely chopped garlic
1 tb Chili powder
1 ts Ground cumin
1 ts Freshly ground pepper or
-coarsely cracked black
-peppercorns
1/8 ts Hot red pepper flakes
1/2 ts Worcestershire sauce
Salt, to taste
1 tb Butter
2 tb Chopped shallots
1/2 c Dry red wine
1/4 c Fresh or canned chicken
-broth
2 tb Chopped parsley
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.
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.
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.
Heat the butter in a small skillet. Add the shallots
and cook, stirring for 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
4 Typed in MMFormat by cjhartlin@msn.com Source:
Cookbook Digest March/April 98
-----
|
