SV Solstice Recipes

User Tools

Site Tools

Trace:
bifteck_hache_a_la_lyonnaise

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revision Previous revision
Next revision 		Previous revision
bifteck_hache_a_la_lyonnaise [2026/05/20 20:02]
jforbes 		bifteck_hache_a_la_lyonnaise [2026/05/20 20:09] (current)
jforbes
Line 1: Line 1:
 ====== Bifteck Haché A La Lyonnaise ====== ====== Bifteck Haché A La Lyonnaise ======
  
 +serves 2
  
 ===== Ingredients ===== ===== Ingredients =====
  
 ==== For the onions: ==== ==== For the onions: ====
-    3/4 cup yellow onion, finely minced +    1/4 cup yellow onion, finely minced 
-    2 tablespoons butter+    1 tablespoons butter
  
 ==== For the patties: ==== ==== For the patties: ====
  
-    1 1/2 lbs lean ground beef +    1/2 lbs lean ground beef 
-    2 tablespoons butter, softened +    1 tablespoons butter, softened 
-    1 1/2 teaspoons salt+    1/2 teaspoons salt
     1/8 teaspoon pepper     1/8 teaspoon pepper
     1/8 teaspoon thyme     1/8 teaspoon thyme
Line 23: Line 24:
  
     1/2 cup beef stock, beef bouillon, dry white wine, dry white vermouth, red wine, or 1/4 cup water     1/2 cup beef stock, beef bouillon, dry white wine, dry white vermouth, red wine, or 1/4 cup water
-    2-3 tablespoons butter, softened+    2-3 tablespoons butter, cold cubes
     2 tablespoons green herbs, minced (such as parsley, chives, tarragon, or chervil)     2 tablespoons green herbs, minced (such as parsley, chives, tarragon, or chervil)
 +
 +===== Preparation =====
 +
 +  - In a large skillet over medium heat, add the 2 tablespoons butter and onions and cook slowly until soft but not brown, about 10 minutes. Transfer to a mixing bowl and set aside.
 +  - To the mixing bowl, add the beef, 2 tablespoons softened butter, salt, pepper, thyme, and egg. Beat vigorously with a wooden spoon until well mixed.
 +  - Form mixture into patties 3/4 inch thick and cover and chill until ready to use.
 +  - When ready to cook, lightly roll patties in flour spread on a plate, shaking off excess.
 +  - In a skillet over medium-high heat, heat the 1 tablespoon butter and oil. When it begins to foam and subside, sauté the patties to desired temperature, about 2-3 minutes or more per side depending on doneness.
 +  - Transfer patties to a plate and keep warm while you work on the sauce:
 +  - Drain fat from skillet. Add liquid (stock, wine, etc) and let boil, scraping up bits from bottom of pan as it reduces. Cook down to almost a syrup consistency, then turn off heat, and add butter by 1/2 tablespoons. Swirl pan to melt butter, then stir in herbs.
 +
bifteck_hache_a_la_lyonnaise.1779321738.txt.gz · Last modified: 2026/05/20 20:02 by jforbes

Page Tools