Bitoque
By: Anonymous
Published: Wednesday, February 10, 2010 - 3:18pm

Ingredients




1 English muffin
1 lrg onion
1 pound ground beef see * Note
teaspoon salt
teaspoon freshly-ground black pepper
Freshly-ground nutmeg to taste
Oil for frying
cup chicken broth
1 teaspoon flour
cup sour cream - (to ⅓)

Preparation

1 * Note: Don't use really fatty hamburger for this. On the other hand, extremely lean hamburger will have a disappointing flavor; 20%%-fat ground beef is best. 2 Grind the English muffin to crumbs in a food processor. If fresh, dry the crumbs in a microwave oven or by tossing in a skillet. 3 Meanwhile, puree the onion in the blender. Strain the onion juice through a strainer and discard the solids. Mix the onion juice with the crumbs and squeeze out any excess juice. 4 Place the crumbs, beef, salt, pepper and a few grindings of nutmeg in a food processor and process until it forms a ball on top of the blade, or knead thoroughly by hand. Form the meat into 4 patties and dust on both sides with flour. 5 Heat about 2 tablespoons of oil in a large skillet over medium-high heat until a corner of one of the patties sizzles immediately if dipped into the oil. Fry the patties until browned on both sides, 3 to 4 minutes, and remove to a warm platter. 6 Pour off the oil. Add the chicken broth and scrape up the browned bits from the skillet. Bring to a simmer. Stir the flour into the sour cream until smooth. Add the sour cream to the skillet and return to a simmer, stirring, 1 minute. 7 Serve the patties with the sour cream sauce. Accompany with matchstick potatoes and a salad of dandelion greens, and serve fruit for dessert. 8 This recipe yields 2 to 4 servings.