diff --git a/docs/entrees-beef/biftech-hache-a-la-lyonnaise/image.png b/docs/entrees-beef/biftech-hache-a-la-lyonnaise/image.png new file mode 100644 index 0000000..ade172a Binary files /dev/null and b/docs/entrees-beef/biftech-hache-a-la-lyonnaise/image.png differ diff --git a/docs/entrees-beef/biftech-hache-a-la-lyonnaise/index.html b/docs/entrees-beef/biftech-hache-a-la-lyonnaise/index.html new file mode 100644 index 0000000..3f38c77 --- /dev/null +++ b/docs/entrees-beef/biftech-hache-a-la-lyonnaise/index.html @@ -0,0 +1,167 @@ + + + + + + + + +
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+ +
+

Biftech Haché à la Lyonnaise

+ +
+prep 0 minutes, cook 0 minutes
+ +
+
+
+
× 4 +
+ +
These are the most amazing hamburgers you will have in your entire life. I enjoy a good hamburger, but the American variety can't hold a candle to these amazing delights. The (very French) combination of plenty of butter, a generous splash of vermouth, and delicate handling put these in a category by themselves. +
+
+
+ +
+
+

1

+
+
    +
  • +
    + ¾ + cup +
    +
    onion, yellow (minced)
    +
  • +
    + 3 + tbsp +
    +
    butter, unsalted
    +
+
+
Cook the onion slowly in butter until transparent, but not browned. Set aside in a mixing bowl. +
+
+
+

2

+
+
    +
  • +
    + 1½ + lb +
    +
    ground beef, 10% fat
    +
  • +
    + 1½ + tsp +
    +
    salt
    +
  • +
    + ⅛ + tsp +
    +
    pepper, black
    +
  • +
    + ⅛ + tsp +
    +
    thyme
    +
  • +
    + 1 +
    +
    egg
    +
+
+
Add the beef, butter, salt, pepper, thyme, and the egg to the mixing bowl and combine by hand until a smooth paste has formed. +
+
+
+

3

+
+
    +
+
+
Form 6oz patties about 3/4" thick. Set aside on parchment paper. +
+
+
+

4

+
+
    +
  • +
    + ½ + cup +
    +
    flour, gluten-free
    +
+
+
Spread the flour in a shallow dish, and dredge each patty until coated. Shake off any excess and place them back on the paper. +
+
+
+

5

+
+
    +
  • +
    + 6 + tbsp +
    +
    oil, safflower
    +
+
+
Heat the oil in a skillet large enough to accomodate all the hamburgers in a single layer. Once the oil is shimmering hot, place the patties down in a single layer. DO NOT touch them until they have browned half-way up the sides (about 2–3 min). +
+
+
+

6

+
+
    +
+
+
Very gently, turn the patties over and continue to sauté them until browned fully up the sides (another 2–3 min). DO NOT touch them at all while they cook, and handle them as little as possible while turning. +
+
+
+

7

+
+
    +
  • +
    + ½ + cup +
    +
    vermouth
    +
  • +
    + 2 + tbsp +
    +
    butter, unsalted
    +
+
+
Gently transfer the patties to a platter and leave in a warm place. Discard the fat in the skillet, and add the vermouth. Reduce it until it coats the back of a spoon, and then melt in the final portion of butter. Reduce just a bit further, and the pour the sauce over the patties and serve. +
+
+
+ +
+
https://amzn.to/3lMte5K
+ +
+ « Back +
+ +

Beef Wellington

+ + +

Biftech Haché à la Lyonnaise

+

Garlic Prime Rib

diff --git a/src/entrees-beef/biftech-hache-a-la-lyonnaise/data.yml b/src/entrees-beef/biftech-hache-a-la-lyonnaise/data.yml new file mode 100644 index 0000000..a43a319 --- /dev/null +++ b/src/entrees-beef/biftech-hache-a-la-lyonnaise/data.yml @@ -0,0 +1,57 @@ +title: Biftech Haché à la Lyonnaise +timings: + prep: 0 minutes + cook: 0 minutes +icons: [gluten-free, low-carb] +servings: 4 +description: > + These are the most amazing hamburgers you will have in your entire life. I enjoy a good + hamburger, but the American variety can't hold a candle to these amazing delights. The (very + French) combination of plenty of butter, a generous splash of vermouth, and delicate handling put + these in a category by themselves. +steps: + - ingredients: + - { amount: 0.75, unit: cup, item: "onion, yellow (minced)" } + - { amount: 3, unit: tbsp, item: "butter, unsalted" } + directions: > + Cook the onion slowly in butter until transparent, but not browned. Set aside in a mixing + bowl. + - ingredients: + - { amount: 1.5, unit: lb, item: "ground beef, 10% fat" } + - { amount: 1.5, unit: tsp, item: "salt" } + - { amount: 0.125, unit: tsp, item: "pepper, black" } + - { amount: 0.125, unit: tsp, item: "thyme" } + - { amount: 1, item: "egg" } + directions: > + Add the beef, butter, salt, pepper, thyme, and the egg to the mixing bowl and combine by hand + until a smooth paste has formed. + - ingredients: [] + directions: > + Form 6oz patties about 3/4" thick. Set aside on parchment paper. + - ingredients: + - { amount: 0.5, unit: cup, item: "flour, gluten-free" } + directions: > + Spread the flour in a shallow dish, and dredge each patty until coated. Shake off any excess + and place them back on the paper. + - ingredients: + - { amount: 6, unit: tbsp, item: "oil, safflower" } + directions: > + Heat the oil in a skillet large enough to accomodate all the hamburgers in a single layer. + Once the oil is shimmering hot, place the patties down in a single layer. DO NOT touch them + until they have browned half-way up the sides (about 2–3 min). + - ingredients: [] + directions: > + Very gently, turn the patties over and continue to sauté them until browned fully up the + sides (another 2–3 min). DO NOT touch them at all while they cook, and handle them as little + as possible while turning. + - ingredients: + - { amount: 0.5, unit: cup, item: "vermouth" } + - { amount: 2, unit: tbsp, item: "butter, unsalted" } + directions: > + Gently transfer the patties to a platter and leave in a warm place. Discard the fat in the + skillet, and add the vermouth. Reduce it until it coats the back of a spoon, and then melt in + the final portion of butter. Reduce just a bit further, and the pour the sauce over the + patties and serve. +credit: + name: Julia Child, Mastering the Art of French Cooking + url: https://amzn.to/3lMte5K diff --git a/src/entrees-beef/biftech-hache-a-la-lyonnaise/image.png b/src/entrees-beef/biftech-hache-a-la-lyonnaise/image.png new file mode 100644 index 0000000..ade172a Binary files /dev/null and b/src/entrees-beef/biftech-hache-a-la-lyonnaise/image.png differ