- 1 lb 80% lean ground beef
- 1 medium onion sliced
- 2 heads of garlic
- 2 tbsps flour
- 1/2 cup beef stock plus 1-1/2 cups beef stock
- 1/2 cup dry red wine
- 1/2 tsp thyme
Cut the tops off the 2 heads of garlic. Put in a small oven proof pan. Add 1/2 cup beef stock to the pan, cover with aluminum foil and bake at 350 degrees for about 1 hour or until garlic is soft. Remove, cook
In a saute pan, melt 1 tbsp butter. Add the sliced onion. Saute over medium heat, occasionally adding some beef broth, until golden and soft. Remove from pan.
In a large bowl, place ground beef. Season with salt and pepper. Mix well. Divide in half and shape each half into an oval.
In same saute pan that you browned the onions, add 2 tbsps butter. Then add the two beef patties and brown on each side (2-3 minutes per side). Remove from pan. Add 2 tbsps of flour to pan. Whisk for about 1 minutes.
Add the red wine and whisk to mix well. Then add the 1-1/2 cups beef broth and the reserved broth from the baked garlic. Mix to blend well. Cook over medium high heat until thick and reduced – about 5-10 minutes.
Add the beef patties into the sauce along with the onions. Cook about 3-4 minutes more per side or until cooked through. Serve with your favorite sides.
NOTE: Sauteed mushrooms can also be added.