Recipe#8444

Title: Bitoque Provencal

From:Gerald Colford
Date: Sun, 19 May 1996 14:20:24 -0400

   2      pounds        ground beef
     1/3  cup           fresh bread crumbs
     1/8  cup           milk
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
     1/4  cup           flour
   3      tablespoons   butter -- do NOT substitute
   3      tablespoons   sour cream
   3      tablespoons   consomme
   1      medium        onion -- finely chopped
   2      cloves        garlic -- finely chopped
Soak crumbs in milk.  Squeeze crumbs to remove excess 
milk.  In a bowl, combine moistened crumbs, ground 
beef, salt, pepper, onion and garlic.   Mix well 
preferably with your hands.  Form mixture into six 
approximately 5.5 ounce patties.  Dredge patties with 
flour, remove excess.
In a large skillet, melt the butter over medium heat. 
 Add the meat patties and cook for 5 minutes on each 
side.  Do not overcook.  Remove patties to a heated 
serving dish and keep them warm.
Add sour cream and consomme to skillet and cook for two 
minutes.  Season to taste.  Bring to boil, stirring all 
the time to prevent sour cream from curdling and 
constantly keep on scraping the bottom of the skillet
 until all the brown meat crust from frying is 
dissolved.  Pour resulting sauce over the meat and 
serve immediately.
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NOTES : This is closest the French come to our lowly
 hamburger.  It is FAR tastier and even elegant!