Constance
Master Chef
I got a free issue of a magazine called Cuisine at Home the other day, and it has some killer recipes in it. This one looked particularly yummy, and we just happened to have some fresh ground sirloin patties that Kim bought at Sam's the other day.
He dredged the patties in a little flour, browned the patties in the skillet with a tablespoon of oil, set them aside on a plate, added 2 cups sliced onions and 1 tsp sugar to the skillet and sauteed for 5 minutes or so. He then added a tablespoon of minced garlic and 1 tablespoon of tomato paste, let that saute for a few minutes until the paste started to brown, and added 1 tablespoon of floor. After that cooked a minute, he stirred in 2 cups of chicken broth (it called for beef, but we didn't have any), 1/4 cup of Burgundy wine, 3/4 tsp salt and 1/2 tsp dried thyme.
The meat went back in the pan, and once the "soup" came to a boil, he reduced the heat to medium/low, covered, and let simmer 10 minutes.
The recipe called for serving the patty on parmesan toast, so we did, and it was good, but not really necessary.
We'll definitely be making this again...it was delicious!
He dredged the patties in a little flour, browned the patties in the skillet with a tablespoon of oil, set them aside on a plate, added 2 cups sliced onions and 1 tsp sugar to the skillet and sauteed for 5 minutes or so. He then added a tablespoon of minced garlic and 1 tablespoon of tomato paste, let that saute for a few minutes until the paste started to brown, and added 1 tablespoon of floor. After that cooked a minute, he stirred in 2 cups of chicken broth (it called for beef, but we didn't have any), 1/4 cup of Burgundy wine, 3/4 tsp salt and 1/2 tsp dried thyme.
The meat went back in the pan, and once the "soup" came to a boil, he reduced the heat to medium/low, covered, and let simmer 10 minutes.
The recipe called for serving the patty on parmesan toast, so we did, and it was good, but not really necessary.
We'll definitely be making this again...it was delicious!