Ground beef with onions and herbs (Bifteck haché à la Lyonnaise) from Mastering the Art of French Cooking, Volume One (page 301) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground beef suet, beef marrow, or pork fat for part of butter; and beef bouillon, dry white vermouth, dry white wine, or red wine for beef stock.

  • Delys77 on October 31, 2011

    Simple but good. The addition of thyme is nice but you go a bit heavier on all the seasonings and a bit lighter on the butter. Overall pretty good.

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