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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