16.151 Bifteck Haché à la Lyonnaise

Cycle 16 – Item 151

Post 5,630

5 (Thu) June 2025

Bifteck Haché à la Lyonnaise

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Inspired by the burger steak at Casa Escondida during our recent trip to the Philippes (see 16.146 Set D-2: Sizzling Burger Patties), I made my own.  Followed the recipe for Bifteck Haché à la Lyonnaise (ground beef with onions and herbs)  from Julia Child’s Mastering the Art of French Cooking, but with the addition of some bread crumbs (because the idea of burger steaks without breadcrumbs seems weird).

Essentially the base for Bitokes à la Russe (hamburgers with cream sauce), which I had once made back in Manila, on the evening before the city went into lockdown for the pandemic, the last day of freedom that my family would see until returning to Korea (see 11.071 Bitokes à la Russe).

It was fine, though I should’ve thickened the pan gravy a bit more.

(See all GLOBAL FOOD INDEX)

(See all MASTERING THE ART OF FRENCH COOKING)

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