Ingredients
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1 lb ground round
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1 cup freshly grated parmesan cheese
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2 egg yolks
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salt & fresh ground pepper
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2 tablespoons butter
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1⁄4 onion
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1 tablespoon olive oil
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1 tablespoon butter
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1⁄2 cup heavy cream
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1 tablespoon balsamic vinegar
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Directions
Prep Time: 20 m | Cook Time: 30mins | Serves: 4-6
Italian Beef Patties with Balsamic Cream Sauce,“Boston’s North End is famous for it’s Italian markets, restaurants and saint’s day weekend festivals and I miss it so much! I was thrilled to find “The North End Italian Cookbook” by Marguerite Buonopane.”,Wow, these were fantastic! Made recipe almost exactly as stated but I used a small + a large onion. Was careful to scrape the num nums from the bottom of the pan as the onions cooked in the oil and butter, mmm. So flavorful! Served with rosemary potatoes, broccoli, and leftover homemade hamburger bums. This is going into the regular rotation immediately!!! Thanks!,These were good! I doubled the sauce but will triple it next time!
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Steps
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1
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In a medium bowl, mix together beef, cheese, egg yolks, salt and pepper and form into 6 patties. |
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2
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Heat 2 tbls butter in a heavy skillet over medium high heat, brown patties on both sides, reduce heat to medium and cook until juices are pink. |
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3
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Remove patties and cover with foil. |
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4
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Add oil, 1 tbls butter and onion to the pan and cook over medium heat until onion is golden brown. |
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Add cream and vinegar and cook on low 2 minutes. |
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6
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Pour sauce over patties and serve. |
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