Bitoque provencal
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground beef |
| ⅓ | cup | Fresh bread crumbs |
| ⅛ | cup | Milk |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Flour |
| 3 | tablespoons | Butter -- do NOT substitute |
| 3 | tablespoons | Sour cream |
| 3 | tablespoons | Consomme |
| 1 | medium | Onion -- finely chopped |
| 2 | Cloves garlic -- finely | |
| Chopped | ||
Directions
From: Gerald Colford <gcolford@...> Date: Sun, 19 May 1996 14:20:24 -0400 Soak crumbs in milk. Squeeze crumbs to remove excess milk. In a bowl, combine moistened crumbs, ground beef, salt, pepper, onion and garlic. Mix well preferably with your hands. Form mixture into six approximately 5½ ounce patties. Dredge patties w In a large skillet, melt the butter over medium heat. Add the meat patties and cook for 5 minutes on each side. Do not overcook. Remove patties to a heated serving dish and keep them warm.
Add sour cream and consomme to skillet and cook for two minutes. Season to taste. Bring to boil, stirring all the time to prevent sour cream from curdling and constantly keep onscraping the bottom of the skillet until all the brown meat crust from fryin Recipe By : GDC
Posted to Master Cook Recipes List, Digest #90