- 2 large red onions, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 cups low-sodium beef broth
- 1/2 cup dry red wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon cider vinegar
- Salt and pepper
- 1 pound lean ground beef
- 1/2 cup cooked white rice
- 1 egg yolk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove minced garlic
- 1 teaspoon Worcestershire sauce
- 3 tablespoons chopped parsley
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
1) To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.
2) To make patties: Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl. Shape into 4 oval patties about 3/4-inch thick. Heat olive oil in a large nonstick skillet set over medium-high heat. Sear patties about 3 minutes per side, or until a brown crust forms. Pour gravy over patties and simmer for an additional 10 minutes. Serve warm with mashed potatoes or noodles.
Yield: 4 Servings.