Ingredients

  • 1 ½ pounds ground lean beef
  • 2 tablespoons butter
  • 1 cup finely chopped onions
  • 1 ½ cups fine fresh bread crumbs
  • 1 egg
  • ½ cup milk
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 2 tablespoons corn, peanut or vegetable oil
  • ¼ teaspoon paprika
  • 1 tablespoon red-wine vinegar
  • ¼ cup fresh or canned beef broth
  • ¼ cup heavy cream
  • ¼ cup sour cream
  • 4 teaspoons finely chopped parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      555 calories; 25 grams fat; 13 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 46 grams protein; 204 milligrams cholesterol; 537 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Put the beef in a mixing bowl.
  2. Heat 1 tablespoon of the butter in a small saucepan and add 3/4 cup of the onions. Cook, stirring often, about 3 minutes without browning. Let cool.
  3. Combine the cooked onions, 1 cup of the bread crumbs, egg and milk and add to the beef. Add salt and pepper and blend well with the hands.
  4. Divide the mixture into 8 portions of more or less equal weight. Shape each portion into a ball. Flatten each ball into a patty and coat each with remaining bread crumbs.
  5. Heat the oil in a heavy skillet large enough to hold all the rounds in one layer. Cook until well browned on one side, about 3 minutes. Turn and cook about 3 minutes on the second side. Transfer bitoks to a warm platter.
  6. Heat a smaller skillet and add the remaining 1 tablespoon of butter.
  7. Add the remaining 1/4 cup chopped onions and cook until wilted. Add the paprika and stir. Add the vinegar and beef broth. Bring to a boil. Add the heavy cream and sour cream, stirring. Cook about 1 minute or less. There should be about 3/4 cup of sauce. Pour over the bitoks and dot the center of each with 1/2 teaspoon parsley. Serve immediately.

About 30 minutes

Dining and Cooking