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Ground Round with Red Wine Sauce

Source of Recipe

Marlene at cookskorner.com


Recipe Introduction

Marlene says: "This recipe is deceptive. Upon first glance, it really looks like a giant hamburger patty, fried. Well it is sort of. The sauce makes it though, and be warned, this is not a dish for those on a fat free diet!" She's right - the sum of this dish is certainly greater than it's parts! This is an easy and wonderful dish. Marlene says that you can use round or sirloin for this. Any potato dish would be perfect with this. I served Marlene's Crispy Smashed Potatoes. I couldn't find powdered beef boullion, so I just used a teaspoon of 'Better than Boullion'

List of Ingredients

2 lb ground sirloin
6 T butter
1 pkg powdered beef boullion
1/2 c dry red wine
cornstarch or thickening agent of some sort
fresh ground pepper



Recipe

Shape sirloin into large patty. Grind fresh pepper over it, cover and refrigerate for at least 4 hours. This will help keep it from falling apart when cooking.

Melt three tablespoons of the butter in a cast iron frying pan. Heat pan to high and sear patty on each side for two minutes. Reduce heat to low, and cook for 15-20 minutes per side. Remove patty to plate and keep warm.

In cast iron pan, add the other three tablespoons of butter, the red wine and the powdered boullion. Stir over med-high heat until liquid reduces somewhat. If you want a thicker sauce, use a little cornstarch and water or other thickening agent. Pour some of the sauce over patty, serve the rest of the sauce on the side.

Serve with baked potatoes or rice and tossed green salad and fresh bread.
Serves 4.