INGREDIENTS

¾ cup finely minced onions, previously cooked in 2tbs butter

1 ½ lbs. lean ground beef

2 Tb ground beef suet, beef marrow, or softened butter

1 ½ tsp. salt

1/8 tsp. thyme

1 egg

a big mixing bowl

flour on a plate (about ½ cup)

a heavy skillet

1 TBS butter and 1 TBS oil

a hot serving platter

 

 

Place all ingredients except flour, butter, and oil in the mixing bowl and beat to blend thoroughly. Form hamburgers into cakes. Just before cooking, dredge in flour and shake off excess. Sauté in very hot butter and oil and remove to a hot platter. Keep warm while making the following sauce- 2 to 3 minutes.

 

 

 

 

BORDELAIS SAUCE

A 4-inch piece of beef marrow

2 tbs minced shallots or scallions

1 tsp. cornstarch blended with 1 tsp. water

½ cup beef bullion

2/3 cup red wine

salt and pepper

2 tbs minced parsley

 

 

Remove marrow from bone by either cutting bone in half and slicing the marrow out or dig the marrow out with a spoon.  Then dipping knife in hot water for each cut, slice or dice marrow. Bring bullion and wine to the boil in a small saucepan, remove from heat, add marrow, and set aside. When meat is done, remove to hot platter and pour fat out of frying pan. Stir in shallots or scallions, drain marrow and reserve; add liquid to pan. Boil rapidly, scraping up coagulated sauté juices with wooden spoon. When reduced to about ½ a cup, remove from heat and stir in cornstarch. Simmer 1 minute; add salt and pepper to taste. Remove from heat, fold in marrow and parsley, and pour over meat.

 

Modified from a Julia Child recipe.  I have made this recipe and it is not difficult and the flavor is fabulous.

 

 

HAMBERGUR A LA FRANCAIS

Prep Time: 45 mins

Cook Time: 45 mins

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1350 Stoney Creek Dr. - Cedar Hill, Texas   I   (972) 741-8791   I   contact@honeysacresfarm.com