Bitoque Provencal

Title:
Bitoque Provencal

Yield:
6 Servings

Categories:
Main
meals,
Meats,
French




Ingredients:





     2 lb Ground beef


   1/3 c  Fresh bread crumbs


   1/8 c  Milk


   1/2 ts Salt


   1/4 ts Pepper


   1/4 c  Flour


     3 tb Butter -- do NOT substitute


     3 tb Sour cream


     3 tb Consomme


     1 md Onion -- finely chopped


     2    Cloves garlic -- finely


          Chopped






 From: Gerald Colford 


 


 Date: Sun, 19 May 1996 14:20:24 -0400


 


 Soak crumbs in milk.  Squeeze crumbs to remove excess milk.  In a bowl,


 combine moistened crumbs, ground beef, salt, pepper, onion and garlic. Mix


 well preferably with your hands.  Form mixture into six approximately 5.5


 ounce patties.  Dredge patties w


 


 In a large skillet, melt the butter over medium heat.  Add the meat patties


 and cook for 5 minutes on each side.  Do not overcook.  Remove patties to
a


 heated serving dish and keep them warm.


 


 Add sour cream and consomme to skillet and cook for two minutes.  Season to


 taste.  Bring to boil, stirring all the time to prevent sour cream from


 curdling and constantly keep onscraping the bottom of the skillet until all


 the brown meat crust from fryin


 


 Recipe By     : GDC


 


 Posted to Master Cook Recipes List, Digest #90