Recipe - Bitoque Provencal

2 pound Ground beef
1/3 cup Fresh bread crumbs
1/8 cup Milk
One half teaspoon Salt
One fourth teaspoon Pepper
One fourth cup Flour
3 tablespoon Butter do NOT substitute
3 tablespoon Sour cream
3 tablespoon Consomme
1 md Onion finely chopped
2 Cloves garlic finely
Chopped

From: Gerald Colford gcolford@blvl.igs.net

Date: Sun, 19 May 1996 14:20:24 0400

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 w

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 onscraping the bottom of the skillet until all
the brown meat crust from fryin

Recipe By : GDC

Posted to Master Cook Recipes List, Digest #90