Hamburgersaupoivre Recipes

Steps:

• In a medium skillet, brown hamburger over medium heat. Drain off fat.
• Combine beef, carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stock pot. Bring to a boil. Reduce heat, and simmer for at least 1 1/2 hours.

Steps:

• Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
• Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

Steps:

• Mix meat and salt.
• Shape mixture into 4 patties, each about 3/4 of an inch thick.
• Press pepper into both sides of the patties.
• Cook the patties in a large skillet ( I use cast iron)over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes.
• Drain off the fat.
• Sprinkle the cognac over the patties, immediately ignite, if desired; THIS STEP IS FROM THE ORIGINAL RECIPE, I LEFT IT BECAUSE I THOUGHT IT WAS COOL, I did NOT ignite my burger and it was delicious ;).
• Remove patties to a warm platter.
• Stir the wine into the drippings in the skillet.
• Heat just to boiling, stirring constantly.
• Whisk butter, small pieces at a time, into the sauce.
• Serve sauce over the patties.

Steps:

• Shape meat into patties of equal size.
• Sprinkle with salt.
• Sprinkle all over with the crushed peppercorns and press down on meat to help peppercorns adhere.
• Heat a heavy skillet and do not add fat of any kind.
• When skillet is quite hot add the patties.
• Cook about 5 minute on one side.
• Using a spatula, quickly up patties and turn.
• Cook about 5 minute longer (10 minute for well-done).
• Remove patties to a warm platter.
• Add 1 tablespoon of the butter to the skillet.
• Add shallots to the skillet and cook, stirring with a wooden spoon until shallots are wilted.
• Add the wine and cook 1 minute.
• Add the cognac and let reduce to about half.
• Add the beef broth and cook until reduced to about 3 tablespoons.
• Swirl in the remaining butter.
• Return patties to skillet (off the heat) and turn once.
• Serve garnished with the parsley.

Steps:

• 1. In a large pot, combine the meat, onion, celery, and garlic. Cook the mixture over medium-high heat until the meat is totally browned, then drain off and discard as much fat as you can.
• 2. Add the tomatoes and their juices, bell peppers, and carrots. Throw in the potatoes, beef stock, tomato paste, salt, black pepper, parsley, oregano, and cayenne. Stir everything together, then bring the mixture to a boil.
• 3. Reduce the heat, cover the pot, and simmer the soup for 15 to 20 minutes, or until the potatoes are tender but not overly mushy. If the soup is too thick for your taste, just splash in a cup or two of beef broth until it's the consistency you like.
• 4. Dish it up and serve it piping hot!
• Make Ahead:
• For some reason, this soup always seems to taste better the next day! Feel free to make this ahead of time and store it in the fridge for up to 3 days. If soup is overly thick when reheated, add a little extra beef broth or water to thin it to your liking.

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Bring to a boil., Add celery, carrots, barley, thyme and pepper. Reduce heat; simmer, covered, for 10-12 minutes or until vegetables and barley are tender., Remove from heat; stir in parsley. Let stand 5 minutes.

Steps:

• In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes longer or until the beans are tender.