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La Belle Cuisine - More Beef Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


French-Style Chopped Beef
(Bifteck Haché)



La Cense Beef
La Cense Beef: The Only USDA Approved Grass Fed Beef!

"It is the Americans who have managed to crown minced beef as
hamburger, and to send it around the world so that even the fussy
French have taken to le boeuf haché, le hambourgaire."
~ Julia Child

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French-Style Chopped Beef
(Bifteck Haché)

Saveur Issue #60

Saveur - One Year Subscription 

"This is one French variation on the hamburger. Another,
called 'bifteck haché à cheval', is topped with a fried egg."

Serves 6

10 tablespoons butter, softened
1 medium yellow onion, peeled
and finely chopped
1 1/2 pounds ground beef or chuck
Leaves from 1 small sprig fresh
thyme, chopped
1 egg, lightly beaten
Salt and freshly ground black pepper
1/2 cup flour
1 tablespoon vegetable oil
1 shallot, peeled and minced
1/2 cup red wine
Leaves from 6 sprigs parsley, chopped

1. Melt 2 tablespoons of the butter in a medium skillet over medium
heat. Add onions and cook, stirring often, until soft, about 10
minutes. Transfer onions to a large bowl and set aside to cool.
When cool, add meat, thyme, egg, 2 tbsp. of the butter, and salt
and pepper to taste and beat with a wooden spoon until well
combined. Divide meat mixture into 6 equal parts, then shape
each into a 3 1/2-inch patty. Put flour into a dish, dredge pat-
ties, shaking off excess, and set patties aside.
2. Heat oil and 1 tablespoon of the butter together in a large heavy
skillet over medium-high heat. Add patties and sear until well
browned on both sides, turning once, 2-3 minutes per side for
medium rare. Transfer patties to a warm platter and loosely
cover with foil.
3. Discard fat from skillet and return skillet to medium heat. Melt 1
tablespoon of the butter in skillet, then add shallots and cook,
stirring constantly, until they begin to brown, about 1 minute.
Increase heat to medium-high, add wine, and cook, scraping
browned bits stuck to bottom of skillet with a wooden spoon,
until reduced by three-quarters, about 2 minutes. Remove skillet
from heat and add the remaining 4 tablespoons butter, 1 table-
spoon at a time, stirring constantly, until butter is melted and
sauce is thick and velvety, about 1 minute. Add parsley and
season to taste with salt and pepper. Spoon sauce over patties.

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Beef Sauté with Red Wine, Mushrooms,
Bacon and Onions (Julia Child)

Boeuf a la Bourguignonne
Gigi's Hamburger Stroganoff
Gigi's Swiss Steak
Gorgonzola Cheeseburgers with Pancetta
Inside-Out Roquefort Cheeseburgers
Patty Melt
Round Steak and Onions (Emeril)

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