Steak Haché
For the original recipe and instructions, see “Steak Haché” at cooking.nytimes.com
Ingredients
- 1 cup dried porcini mushrooms
- 1 pound best ground sirloin or chuck
- 5 tablespoons butter, at room temperature
- 3 tablespoons finely chopped white onion
- 1 egg, beaten
- Kosher salt
- 3 tablespoons freshly grated Parmesan cheese
- 1 tablespoon red-wine vinegar
- ½ teaspoon capers, finely chopped
- ½ cup finely chopped fresh parsley
- Olive oil
Recipe copyright
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