Updated October 11, 2017
This image courtesy of Joseph DeLeo
I learned this recipe years ago from a magnificent cook named Jeanne Owen, who wrote deliciously about food and cooked even better than she wrote.
Total Timeunder 30 minutes
OccasionFamily Get-together, game day
Dietary Considerationegg-free, gluten-free, low carb, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturejuicy, meaty
- 2 pounds ground chuck or round with a minimum of fat
- 3 tablespoons grated onion
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons heavy cream
- 3 tablespoons oil
- 3 tablespoons butter
Pat the meat into a rather flat cake. Grate the onion directly into the center. Add the salt and pepper and carefully spoon the heavy cream into it. Blend well with the hands and form into one large cake or 4 smaller ones. If you want the meat rare, have the cakes about 1½ inches thick. Heat the oil and butter in a heavy skillet. When quite hot, add the meat and cook to your favorite state of doneness. Turn once or twice during the cooking process. Add salt and pepper to taste. If you make one large cake, use two very wide spatulas to handle the difficult job of turning it. Serve at once, along with sautéed potatoes and a tomato and onion salad.
1972 James A. Beard
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