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
1 tablespoon tomato paste
1 teaspoon cider vinegar
Salt and pepper
1 pound lean ground beef
1/2 cup cooked white rice (source Use 1/4 cup of rice and add 1/2 cup of water. This will give you 1/2 cup of cooked rice).
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
To make gravy: Heat butter in a large sauté pan.
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.
To make patties: Mix ground beef,
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.
I LOVE Stuffed cabbage. I’ve only had my grandma’s but hers is the BEST! So when I found this recipe I had to make it as it reminded me of her.
1 pound ground beef
1 medium onion, chopped
2 teaspoons minced garlic
1 medium green bell pepper, chopped
6 cups of water
6 chicken bouillon cubes
1 (8-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
2 bay leaves
1 teaspoon paprika
2 teaspoons dried dill weed
1 tablespoon brown sugar
Salt and pepper to taste
1/2 head shredded cabbage or 1 bag coleslaw mix
3-4 cups cooked rice
Cook ground beef in a Dutch oven medium-high heat
until crumbled and done.
Drain grease. Add onion, garlic,
and bell pepper
until vegetables are soft. Add 6 cups of water
and 6 bouillon cubes.
(Or substitute 6 cups of chicken stock or broth.) Stir in the tomato sauce and diced tomatoes.
Add bay leaves,
and brown sugar.
Bring to a boil, then reduce heat to a simmer for about 20-30 minutes, stirring occasionally. Season with salt and pepper to taste. Stir in the cabbage
and cook just until tender, but not too soft.
To serve, place a spoonful of rice in a bowl, then ladle hot soup over the top. Store rice and soup separately in fridge.