Bifteck au Vin Rouge

Hamburgers in Red Wine

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 pounds round ground
  • 2 egg whites, not beaten
  • 2 tablespoons crème fraîche<


  1. Put ingredients down through the teaspoon pepper into mixing bowl. Mix well. Shape into 8 large patties. Coat with flour. Sauté in butter and oil. Brown both sides. Cook a total of about 5 minutes. They should be medium to rare at this point.
  2. Remove hamburgers fr