RED WINE BURGERS
These Red Wine Burgers are a decadent treat for your summer BBQ. Seasoned with a red wine-shallot reduction, topped with melted cheese and served simply with a thick slice of tomato and lettuce. Yum!
Provided by Platings and Pairings
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Boil wine and shallots in medium saucepan until reduced by half, 20-30 minutes. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 2 tablespoons butter. Set aside.
- Prepare grill for medium-high heat. Mix beef, Worcestershire, salt, pepper and 1/4 cup wine-shallot mixture in bowl. Form meat into four burger patties. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with additional wine-shallot mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare. Top with a slice of cheese and remove from grill.
- Grill the buns, cut sides down, until lightly browned. Top bottom buns with burgers, then tomato slices and lettuce. Cover with top buns and serve immediately.
Nutrition Facts : Calories 721 kcal, Carbohydrate 28 g, Protein 33 g, Fat 44 g, SaturatedFat 18 g, Cholesterol 143 mg, Sodium 1005 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
THE RED WINE BURGER RECIPE
The Red Wine Burger is a juicy Angus beef gourmet burger. It has a tunnel of swiss cheese inside this juicy red wine burger. Mushrooms and onions finish off this gourmet burger.
Provided by Deanna @SeductionInTheKitchen.com
Categories Burgers Recipes
Time 30m
Number Of Ingredients 13
Steps:
- In a saute pan, melt the 2 tablespoons of the butter and add the mushrooms and onions. Saute them for about 2 minutes then add the garlic, thyme, and rosemary. Continue saute until the onions turn clear. Take off the heat and put them in a bowl, to set aside.
- Next, take one the Angus patties and, divide the swiss cheese up into cubes, place a few of the cubes on top of the patty.
- Take the remaining 1 tablespoon of butter and cut it in half. Place the half of the butter you just cut, next to the swiss cheese.
- Take another Angus patty and place it on top the patty with the cheese and butter. Seal up the edges. Do the same thing to the other patties that left in the package.
- Grill up the burgers to your desire likeness.
- Meanwhile, in the same pan that you sauteed the mushrooms and onions in, turn the heat on and add the red wine and dissolve the sugar into it. Bring the wine to a simmer.
- Continue to simmer until the wine starts to coat the back of a metal spoon. Take it off the heat and allow to cool.
- Place the bottom of the bun on a plate.
- Next add the Angus burger.
- Top it off with the saute mushrooms and onions.
- Drizzle on the red wine sauce over the whole thing.
- Add some tomato slices and the field greens.
- Finally the top part the bun and ENJOY!
Nutrition Facts : Calories 0 calories
SPICY RED-WINE SPAGHETTI
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.
- In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.
- Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.
- Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).
- Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.
- Add the parsley and goat cheese and serve.
SPICED BEEF IN RED WINE
There is nothing to stop you from serving spiced beef in red wine at a dinner party, but proper cooking should not be undertaken only for company. I make a batch of the beef and, when it is cool, bag it up in single portions and put it in the freezer. It makes a great warming supper for nights when you are lazing on a sofa watching television. Just because it's Wednesday, you need not have to resort to a bagel or grilled cheese for dinner.
Provided by Nigella Lawson
Categories weekday, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Working in batches in a food processor, process bacon, onions, leeks, carrots and parsley until finely chopped. Transfer mixture to a large bowl, and set aside. Place flour in a freezer bag or other plastic bag. Season with salt and pepper. Add steak cubes, seal bag, and shake until cubes are well coated.
- Place a flameproof casserole dish over medium heat, and add 2 tablespoons oil. When hot, add beef in batches, turning until well seared on all sides. As beef is browned, transfer to a plate, and set aside.
- If casserole dish is dry, add 1 tablespoon oil. Place over medium heat, and add bacon and vegetable mixture and ground cloves. Sauté until softened, about 10 minutes. Meanwhile, in a medium saucepan, combine wine, beef stock, Worcestershire sauce, star anise and brown sugar. Place over medium-high heat, and bring to a boil. When vegetables have softened, pour liquid over vegetables.
- Return beef to pan, and stir well. Bring to a boil, partly cover, and reduce heat to low. Simmer gently until beef is tender, about 2 hours. Serve hot. If desired, stew may be cooked and then covered and refrigerated for up to 2 days or frozen for a month.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 24 grams, Carbohydrate 25 grams, Fat 41 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 15 grams, Sodium 1114 milligrams, Sugar 8 grams, TransFat 2 grams
BEEF ENCHILADAS WITH SPICY RED SAUCE
Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. So flavorful! Takes time and effort, but well worth it! Serve with Mexican rice and beans for a complete Mexican meal.
Provided by Vickie Boozer
Categories World Cuisine Recipes Latin American Mexican
Time 2h35m
Yield 4
Number Of Ingredients 26
Steps:
- To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
- Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
- While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
- Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
- Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.
Nutrition Facts : Calories 828.9 calories, Carbohydrate 58.4 g, Cholesterol 145.8 mg, Fat 46.9 g, Fiber 7.3 g, Protein 45.2 g, SaturatedFat 24.2 g, Sodium 2485.6 mg, Sugar 11.2 g
SPICED ROAST BEEF WITH RED WINE GRAVY
Marinade your fillet with peppercorn, fennel and mustard seeds then roast until rare - the gravy is gluten-free too!
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h35m
Yield Serves 6 with leftovers
Number Of Ingredients 13
Steps:
- Up to 2 days before, crush together the peppercorns and seeds using a pestle and mortar, or in a saucepan with the end of a rolling pin or similar. Brush the beef fillet all over with the mustard, then roll in the peppercorn mix to coat. Cover and chill.
- Two hours before you are ready to start cooking, take the beef out of the fridge to come to room temperature.
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan big enough to hold the beef, and brown the beef all over, seasoning with salt. In a roasting tin, use the onions as a bed to sit the beef on - pat on any spices that have fallen off. Roast for 20 mins for rare, 25 mins for medium, and 35 mins for well-done beef.
- Lift the beef from the tin and rest on a platter, covered with foil to keep it hot, for about 30 mins. Set the tin with the onions and roasting juices over the hob and stir in the oil, cornflour and crumbled stock cubes. Mix in the jelly, then gradually stir in the wine and 400ml boiling water, scraping up any stuck bits from the bottom. Simmer for 15 mins until reduced a little. Season, then sieve into a clean pan to keep warm, discarding the onions. Slice the beef, scatter over the thyme, if you like, and serve with the gravy.
Nutrition Facts : Calories 544 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 54 grams protein, Sodium 1.4 milligram of sodium
SPICY HAMBURGER WITH RED-WINE SAUCE
Mr. Franey gives this American classic a Gallic twist. The recipe here can be prepared on a barbecue grill, in an oven broiler or even in a skillet. Whether you barbecue or broil, cook the patties about six inches from the heat source for about three minutes on each side, or until done as desired. If you are cooking on the stove top, use a heavy-gauge cast iron skillet. Cast iron sears extremely well when hot, but it has to be smoking hot before the meat is put in. Be sure the ventilation fan is on.
Provided by Pierre Franey
Categories dinner, easy, quick, burgers, sauces and gravies, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the meat in a mixing bowl and set aside.
- Heat the oil in a small skillet and add the onions. Cook, stirring, until wilted. Add the garlic and cook briefly, stirring. Remove from the heat and let cool.
- Combine the meat lightly with the onion mixture, chili con carne seasoning, ground pepper, pepper flakes and salt. Divide the mixture into 4 patties of equal size.
- Heat a heavy iron skillet large enough to hold all the patties in one layer and do not add fat of any kind.
- When the skillet is quite hot, add the patties. Cook until well browned on one side, about 3 minutes. Turn and cook 3 minutes on the second side.
- Transfer to a warm platter.
- Heat 1 tablespoon of the butter in a small skillet. Add the shallots and cook, stirring, for 1 minute. Add the wine and broth. Let cook until reduced to about 1/4 cup. Swirl in the remaining 2 tablespoons butter. Pour over the patties and serve the dish immediately.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 10 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 9 grams, Sodium 641 milligrams, Sugar 3 grams, TransFat 1 gram
SLOW COOKER BEEF WITH SPICY RED SAUCE
This red sauce, originally submitted by Laurie Tietze of Longview, Texas, has rich, complex flavors that work well with the spicy chocolate cinnamon cane sugar. Add a dash more if you favor spicy foods. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first nine ingredients; set aside. , Place beef and onion in a 4-qt. slow cooker; rub beef with spice mixture. Pour tomatoes over the top; sprinkle with vinegar, gingersnaps and garlic., Cover and cook on low for 8-10 hours or until meat is tender. Stir in sugar. Serve with noodles.
Nutrition Facts : Calories 382 calories, Fat 14g fat (4g saturated fat), Cholesterol 101mg cholesterol, Sodium 638mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 4g fiber), Protein 36g protein.
BEEF STEW WITH RED WINE AND HOISIN SAUCE
A hearty beef stew to enjoy on a chilly winter day
Provided by Marilena Leavitt
Categories Main course
Time 2h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place the meat on paper towels and pat it dry. Sprinkle it generously with salt and pepper and set it aside.
- Place a heavy, large pot (or Dutch oven) over medium-high heat on your stovetop. When it gets hot, add 2 tablespoons of olive oil and then add the meat. Sauté the meat until brown on all sides, about 10 minutes (depending on the size of your pot and the amount of meat, this step should be done in batches so as to ensure that all the meat gets browned evenly-do not crowd the pot). Remove the meat from the pot and reserve. Reduce the heat to medium; add 2 more tablespoons olive oil to pot. Add the onions and sauté them until they are golden brown, about 10-15 minutes.
- Return the meat to the pot and mix it into onions. Add 1 cup of wine, the tomatoes with their juices, the hoisin sauce, and the bay leaves. Bring the stew to a boil. Reduce the heat to low, cover the pot, and simmer the stew for an hour, stirring occasionally.
- Add the carrots and the remaining 1cup of wine. Cover again and simmer the stew for another 30 minutes or so, stirring occasionally. Uncover to pot and continue cooking until the sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
- Reduce the heat to medium, add the cornstarch mixture, and simmer until the sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Taste and adjust the seasoning if needed. Transfer the stew to a large serving bowl. Sprinkle with parsley and serve.
GROUND SIRLOIN PATTIES WITH RED WINE SAUCE
Categories Beef Dinner Red Wine Grill/Barbecue Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in medium skillet over medium heat. Add onion; sauté 5 minutes. Transfer to medium bowl. Mix in sirloin, thyme, salt, and pepper. Shape meat into two 3/4-inch-thick patties. Coat patties with flour, shaking off excess.
- Melt 4 teaspoons butter in same skillet over medium-high heat. Add patties and cook about 3 minutes per side for medium-rare. Transfer patties to 2 plates. Pour off any fat from skillet. Add wine and boil until reduced by half, about 2 minutes. Add cream and boil until slightly thickened, whisking constantly, about 2 minutes. Season sauce with salt and pepper; pour over patties.
RED WINE BUTTER SAUCE
This recipe comes from Suzanne Somers' book Eat, Cheat and Melt the Fat Away. We often serve this sauce over steak, with caramelized onions and sauteed mushrooms - it's so good, I could eat it with a spoon!
Provided by bunkie68
Categories Sauces
Time 45m
Yield 1 1/2 cups (approximately)
Number Of Ingredients 6
Steps:
- Combine shallots, wine, and vinegar in a saucepan.
- Bring to a boil, then reduce heat and simmer until almost all the liquid has evaporated and becomes thick and syrupy.
- Add heavy cream and mix well.
- Increase heat to high, but don't let the sauce boil.
- Add the butter and continue to whisk until all the butter is incorporated.
- Season with salt and pepper.
- NOTE: Don't cook with any wine you wouldn't drink!
Nutrition Facts : Calories 2413.2, Fat 260.4, SaturatedFat 164.7, Cholesterol 705.5, Sodium 1768.1, Carbohydrate 12.3, Sugar 0.7, Protein 4.8
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