Caramelize the Onions: In a large skillet, cook the Onions over medium-low heat for 30-40 minutes, stirring occasionally, until deeply golden brown and caramelized. Set aside.
Brown the Beef: In the same skillet, brown the Beef over medium-high heat, breaking it up with a spoon.
Drain off any excess grease.
Add the Seasoning and Tomato Paste. Cook for 2 minutes.
Deglaze with Red Wine: Pour in the Red Wine and scrape up any browned bits from the bottom of the skillet. Cook until the wine has almost completely evaporated.
Add the Beef Stock and simmer for 10-15 minutes, or until the liquid has reduced and thickened.
Stir in the caramelized Onions.
Serve hot on Potato Rolls, topped with a slice of Sharp Cheddar Cheese.
Ingredients
4
8 oz225 gGround chuck
8 oz225 gGround short rib
2 medium300 gYellow onions-thinly sliced
1 tsp5 mLSea salt
1/2 tsp2.5 mLFreshly ground black pepper
1/2 tsp2.5 mLSmoked paprika
1/4 tsp1.25 mLCayenne pepper
1/4 cup60 mLDry red wine
1/4 cup60 mLBeef stock
1 tbsp15 mLTomato paste
44Potato rolls
4 slices4 slicesSharp cheddar cheese
Equipment
Large skillet
Spoon
Measuring cups
Measuring spoons
Instructions
Caramelize the Onions: In a large skillet, cook the Onions over medium-low heat for 30-40 minutes, stirring occasionally, until deeply golden brown and caramelized. Set aside.
Brown the Beef: In the same skillet, brown the Beef over medium-high heat, breaking it up with a spoon.
Drain off any excess grease.
Add the Seasoning and Tomato Paste. Cook for 2 minutes.
Deglaze with Red Wine: Pour in the Red Wine and scrape up any browned bits from the bottom of the skillet. Cook until the wine has almost completely evaporated.
Add the Beef Stock and simmer for 10-15 minutes, or until the liquid has reduced and thickened.
Stir in the caramelized Onions.
Serve hot on Potato Rolls, topped with a slice of Sharp Cheddar Cheese.
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