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    You are in: Home / Recipes / Biftek Hache a La Lyonnaise Recipe
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    Biftek Hache a La Lyonnaise

    Biftek Hache a La Lyonnaise. Photo by Marlene.

    1/1 Photo of Biftek Hache a La Lyonnaise

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Manami's Note:

    This is a Julia Child's recipe from Mastering the Art of French Cooking, Vol.1 pp. 301-302. I used to make these for company even, they were that good. Have been making them for years. Good, good flavor - don't let the long list frighten you away. The vermouth is the best!

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    Units: US | Metric


    1. 1
      Cook the onions slowly in 2 Tablespoons of butter (about 10 mins) until tender not browned.
    2. 2
      Place onions in mixing bowl. Add the beef, butter (or suet, marrow or pork fat) the seasonings and the egg; mix well.
    3. 3
      Form into patties 3/4" thick.
    4. 4
      Cover & refrigerate till ready to use.
    5. 5
      Just before sautéing, roll the patties lightly in flour.
    6. 6
      Shake off any excess flour.
    7. 7
      Place butter and oil in heavy skillet over med-high heat.
    8. 8
      When butter foam begins to subside, saute the patties for about 3 minutes per side (or more depending upon how you like your burger).
    9. 9
      Place burgers on serving platter and keep warm while finishing the sauce.
    10. 10
      Pour fat out of the skillet and discard.
    11. 11
      Add stock (or wine, vermouth or water) and boil down rapidly.
    12. 12
      Scraping up the coagulated pan juice till reduced to almost a syrup.
    13. 13
      Off heat, swirl 2-3 Tablespoons of butter into the sauce - 1/2 Tablespoon at a time until absorbed into the sauce.
    14. 14
      Pour the sauce over the hamburgers and serve.

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    Ratings & Reviews:

    • on March 02, 2010


      I modified the recipe for myself a bit. I substituted half the butter for sauteing the onions with fresh bacon grease and added pressed garlic. I also added a tb of bacon grease to the meat, rather than butter and added crushed saltine crackers to off set greasiness and excess moisture. I modified the sauce to increase amount for a side of garlic mashed potatoes by adding: mushrooms sauteed in butter, a splash of red wine, 2 cans beef broth, and some cornstarch mixed with water before adding the garlic butter from the recipe in Julia's book. Served a side of greenbeans with it as well. The results were fantastic!

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    • on July 23, 2007


      Loved it!! I got 9 servings out of this and used vermouth. I put 1/2 of the patties in the freezer for later. This was not difficult and came together fairly quickly. Thanks!!

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    • on August 14, 2006


      This is delicious!! I'm so glad I didn't skip over the recipe just because of the name!! ( I will admit, I usually do!) The name makes it sound complicated and makes me think I wouldn't have the ingredients ... wrong on both counts! Easy recipe , the results are a very tasty burger with a nice sauce. I used the beef broth to make the sauce. My husband took one bit and said KEEP IT ... LOL .. I have a feeling I'll be making this ALOT in the coming cooler months!! Thanks so much for posting this recipe!! :)

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    Nutritional Facts for Biftek Hache a La Lyonnaise

    Serving Size: 1 (192 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 354.2
    Calories from Fat 201
    Total Fat 22.3 g
    Saturated Fat 11.6 g
    Cholesterol 141.1 mg
    Sodium 829.3 mg
    Total Carbohydrate 10.0 g
    Dietary Fiber 0.5 g
    Sugars 0.9 g
    Protein 26.9 g

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