INGREDIENTS
\n1 1\/4 lb ground chuck
\n1\/4 cup fresh minced parsley
\n2 Tbsp. scallion, minced
\n1 tsp kosher salt
\n1\/2 tsp black pepper
\n2 Tbsp. all-purpose flour
\n1 Tbsp. olive oil
\n2 cups onions, sliced
\n1 tsp sugar
\n1 tbsp. garlic, minced
\n1 Tbsp. tomato paste
\n2 cups beef broth
\n1\/4 cup dry red wine
\n3\/4 tsp kosher salt
\n1\/2 tsp dried thyme leaves<\/p>\n
DIRECTIONS<\/p>\n
Combine chuck, parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into 3\/4 – 1″ thick oval patties. Place 2 Tbsp. flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp flour.
\nHeat 1 Tbsp. oil in a saute pan over medium high heat. Add patties and saute 3 minutes on each side, or until browned. Remove from pan.
\nAdd onions and sugar to pan; saute 5 minutes. Stir in garlic and tomato paste; saute 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, then add the salt and thyme.
\nReturn meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
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