| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Beef | 2 | Servings |
INGREDIENTS
| 1/2 | lb | Ground beef; (80 percent lean) |
| 1/4 | ts | Coarse ground black pepper; dried rosemary and thyme leaves |
| 1 | tb | Butter |
| 2 | sm | Onions; sliced and |
| Separated into rings | ||
| 1 | tb | Dijon-style mustard |
INSTRUCTIONS
Shape ground beef Into 2 patties, each 1/2 Inch thick. Combine pepper, rosemary and thyme; gently press Into both sides of patties. Melt butter in small nonstick skillet over medium heat; Add onions; cook 6 to 8 minutes or until transparent and tender. Stir In mustard. Divide onions evenly between 2 plates; keep warm. Place patties in same pan; cook 4 minutes. Pour off drippings. Turn patties; continue cooking 4 minutes or to desired doneness. Season with salt, If desired. Place patties over onions; top with additional Dijon-style mustard, if desired. Yields: 2 servings. Posted to recipelu-digest Volume 01 Number 455 by "Diane Geary." <diane@keyway.net> on Jan 5, 1998
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