Beef Pork Patties
|Ground chuck||12 Ounce (80 percent lean and 20 percent fat)|
|Yellow onion||1 Cup (16 tbs), grated through the large holes of a box grater|
|Garlic||2 Clove (10 gm)|
|Freshly ground black pepper||1 Teaspoon|
|Dried thyme leaves||1 Teaspoon|
|Fresh parsley||1 Cup (16 tbs), chopped finely|
|Milk||1 Cup (16 tbs)|
|Fresh bread crumbs||1 Cup (16 tbs), loosely packed|
|Flour||1 Cup (16 tbs) (for coating cutlets)|
|Vegetable oil||4 Tablespoon|
|Dry white wine/Dry white french vermouth||1 Cup (16 tbs) (for the sauce)|
|Beef stock||1 Cup (16 tbs) (for the sauce)|
|Pepper||1 Teaspoon (for the sauce)|
|Butter||1 Tablespoon, softened (for the sauce)|
1.In a large bowl, put the ground meat.
2.Add the onion. Do not mix yet.
3.Take a garlic press and put the garlic cloves through it and onto the meat.
4.Add the salt, pepper, thyme and parsley. Reserve a little parsley for garnish.
5.In a small bowl, crack the egg and beat it with a fork.
6.Stir the milk and bread crumbs into the beaten egg.
7.Pour egg mixture over the meat and mix well with your hands, squeezing the mixture gently. Mixture should be very moist. If necessary, add a tablespoon or so of water.
8.Cover and refrigerate.
9.When ready to cook, divide the meat into six even portions.
10.On a sheet of waxed paper, put a cup of flour.
11.Shape each piece of meat into a ball and roll to coat lightly with flour. Flatten into rounds about 1 inch thick.
12.In the meantime, in a large skillet, heat the vegetable oil over medium high heat.
13.When hot, arrange the patties leaving a little space between them.
14.Reduce heat to medium and cook 4 minutes. Turn the patties over and cook another 4 minutes.
15.Transfer them to paper towels to drain, then set them on a serving platter and keep warm while you make the sauce.
16.Discard the excess fat from the pan and return the pan to medium-high heat.
17.Add the wine. Stir with a wooden spoon to dislodge browned bits sticking to the bottom of the skillet.
18.Add the beef stock and continue cooking, stirring occasionally, until sauce thickens slightly.
19.Season with salt and pepper.
20.Remove the pan from the heat and add the softened butter. Swirl pan to melt the butter and incorporate into a sauce.
21.Spoon the sauce over cutlets and garnish with fresh parsley. Serve at once.