Wednesday, November 9, 2011 - 20:00

 Elevate you lowly hamburgers with this recipe Ursula Beam picked up in Europe over fifty years go.

1 medium onion (minced)
1 tbsp oleo
1 lb ground beef (moose or caribou)
2 tbsp flour
1 can condensed tomato soup
cup burgundy or claret wine
½ tsp Worcestershire (Worcester) sauce
1 tsp (or more) chili powder
salt & pepper to taste
6 hamburger buns

Sauté onion in oleo until soft.  Add meat.
Cook stirring with fork until meat is no longer red.
Sprinkle flour over meat and blend well.
Add soup and wine.
Cook stirring constantly until mixture boils and thickens.
Add seasonings and simmer uncovered for 10 minutes.
Slice tops from buns.  Scoop out a hollow in each bun and spoon meat mixture into hollowed bun.
Brown tops and replace.

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