| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Lean, freshly ground beef chuck |
| 2 | ts | Olive oil |
| 3/4 | c | Finely chopped onion |
| 1 | ts | Finely chopped garlic |
| 1 | tb | Chili powder |
| 1 | ts | Ground cumin |
| 1 | ts | Freshly ground pepper or coarsely cracked black peppercorns |
| 1/8 | ts | Hot red pepper flakes |
| 1/2 | ts | Worcestershire sauce |
| Salt, to taste | ||
| 1 | tb | Butter |
| 2 | tb | Chopped shallots |
| 1/2 | c | Dry red wine |
| 1/4 | c | Fresh or canned chicken broth |
| 2 | tb | Chopped parsley |
INSTRUCTIONS
Place the meat in a mixing bowl. Heat the oil in a small cast-iron skillet, add the onion and cook, stirring, until wilted. Add the garlic and cook briefly, stirring. Do not let the garlic burn. Remove from the heat and let cool. Add the cooled onion mixture, chili powder, cumin, ground pepper, red pepper flakes, Worcestershire sauce, and salt to the meat and blend well. Divide the mixture into 4 patties of equal size. Heat a heavy cast-iron skillet large enough to hold all the patties in one layer. Do not add fat of any kind. When the skillet is quite hot and smoking, add the patties. Cook until well browned on one side, then turn and cook 3 minutes more on the second side for medium rare. Cook longer if desired. Transfer to a warm plate. Heat the butter in a small skillet. Add the shallots and cook, stirring for 1 minute. Add the wine and broth and let cook until reduced about 1/4 cup. Check for seasoning and sprinkle with parsley. Serve immediately. Note: If a heavy black cast-iron pan is not available, use a heavy bottomed fry pan. Serves 4 Typed in MMFormat by cjhartlin@msn.com Source: Cookbook Digest March/April 98 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Mar 7, 1998
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