Hamburger Pot Roast

This is the first recipe that I ever made.  This was adapted from the Good Housekeeping cookbook…my old reference manual!  I remember making this many times, and feeling very accomplished. 

 

INGREDIENTS:

Mixture:

1 ½ lbs. Ground Chuck (85% Lean)

2 Tbsp. Fresh Parsley, Chopped

1 Tsp. Salt

½ Tsp. Garlic Powder

3 Tbsp. Milk

Coating:

¼ Cup Flour

1 Tsp. Paprika

½ Tsp. Salt

Skillet:

3 Tbsp. Butter

¼ Cup Red Wine

1 Large Onion, Chopped

2 Bay Leaves

 

DIRECTIONS:

In a large mixing bowl, lightly combine the ground beef, chopped parsley, salt, garlic powder and milk.  Shape into loaves or patties.  Separately, combine the flour, paprika, and salt.  Dredge the meat into the flour mixture to coat.  In a large skillet over medium heat, melt the butter.  Add the meat to the skillet and gently brown, turning once, approx. 4 minutes per side. Add wine, onion and bay leaves, and simmer, uncovered, for about 30 minutes until done.  Serve warm.

CARNE E PESCE - HAMBURGER POT ROAST

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