Bitoque Provencal

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Title: Bitoque Provencal
Yield: 6 Servings
Categories: Main meals, Meats, French


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

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