ReceptnaptárSteak haché à la lyonnaise (beef patties with onions)
A French bistro classic: juicy beef patties (steak haché) with slowly caramelised Lyon-style onions finished with vinegar and butter. Ready in 35 minutes, with chips.
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Ingredients
Method
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- Cook the onions in half the butter in a frying pan over a medium-low heat for 20-25 minutes, stirring now and then, until soft and deep golden; season with salt.
- Shape the mince into 4 patties about 2 cm thick without overworking it, so they stay loose; season just before cooking.
- Heat the oil in another pan over a high heat and fry the patties for 3-4 minutes on each side (medium); take them out and keep warm.
- Pour the vinegar and stock into the meat pan, scrape up the browned bits and boil for 2 minutes.
- Add the onions and the remaining butter and toss together.
- Pile the onions and sauce onto the patties, sprinkle with parsley and serve with chips or mashed potatoes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't rush the onions: cooked slowly for 20-25 minutes they turn sweet and deep brown; over a high heat they go bitter.
- Use slightly fatty mince (15-20 %); lean meat dries out.
Frequently asked questions
What does 'à la lyonnaise' mean?
Lyon style: in French cooking, a dish made with onions cooked soft and brown in butter.
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More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
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