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Ingredientes
- 1Â 1/2 lb lean freshly-grnd beef chuck
- 2 tsp extra virgin olive oil
- 3/4 c. finely-minced onion
- 1 tsp finely-minced garlic
- 1 Tbsp. chili pwdr
- 1 tsp grnd cumin
- 1 tsp freshly-grnd black pepper
- Â Â (or possibly coarsely cracked black peppercorns)
- 1/8 tsp warm red pepper flakes
- 1/2 tsp Worcestershire sauce
- Â Â Salt to taste
- 1 Tbsp. butter
- 2 Tbsp. minced shallots
- 1/2 c. dry red wine
- 1/4 c. fresh or possibly canned chicken broth
- 2 Tbsp. minced parsley
Direcciones
- Place the meat in a mixing bowl.
- Heat the oil in a small cast-iron skillet, add in the onion and cook, stirring, till wilted. Add in the garlic and cook briefly, stirring. Don't let the garlic bum. Remove from the heat and let cold.
- Add in the cooled onion mix, chili pwdr, cumin, grnd pepper, red pepper flakes, Worcestershire sauce, and salt to the meat and blend well. Divide the mix into 4 patties of equal size.
- Heat a heavy cast-iron skillet large sufficient to hold all the patties in one layer. Don't add in fat of any kind. When the skillet is quite warm and smoking, add in the patties. Cook till well browned on one side, then turn and cook 3 min more on the second side for medium-rare. Cook longer if you like. Transfer to a hot platter.
- Heat the butter in a small skillet. Add in the shallots and cook, stirring. for 1 minute. Add in the wine and broth and let cook till reduced about 1/4 c.. Check for seasoning and sprinkle with parsley. Serve immediately.
- This recipe yields 4 servings.
- Comments: If a heavy black cast-iron pan is not available, use a heavy-bottomed fry pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 4 servings | |
| Calories 95 | |
| Calories from Fat 49 | 52% |
| Total Fat 5.62g | 7% |
| Saturated Fat 2.22g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 75mg | 3% |
| Potassium 168mg | 5% |
| Total Carbs 5.81g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.57g | 1% |
| Protein 1.02g | 2% |
