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Horse hamburger with mushrooms, balsamic sauce https://www.metro.ca/userfiles/image/recipes/hamburger-viande-chevaline-champignons-sauce-balsamique-4285.jpg PT10M PT10M PT20M
Dans une poêle, faire chauffer l'huile et le beurre. Colorer les tournedos de 2 a 3 minutes par côté, retirer de la poêle et garder en attente. Dans la même poêle, faire revenir les échalotes 1 minute, ajouter les champignons et colorer quelques minutes. Déglacer avec le vinaigre balsamique et laisser réduire de moitié. Verser le consommé de bœuf et continuer la cuisson 3 a 4 minutes. Pour une sauce plus consistance ajouter un peu de fécule délayé avec un peu d'eau.
4
1 lb (454 g) lean ground horse meat 2 Tbsp. (30 mL) olive oil 1 Tbsp. (15 mL) butter 2 Tbsp. (30 mL) shallots, chopped 1 cup (250 mL) mushrooms, quartered 1 Tbsp. (15 mL) sugar 2 Tbsp. (30 mL) balsamic vinegar 1 cup (250 mL) beef consommé 1 Tbsp. (15 mL) cornstarch (optional)
Horse hamburger with mushrooms, balsamic sauce

Horse hamburger with mushrooms, balsamic sauce

Rate this recipe
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4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (454 g)
    lean ground horse meat
  • 2 Tbsp.
    (30 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $4.11
    MASTRO EXTRA VIRGIN OLIVE OIL

    MASTRO EXTRA VIRGIN OLIVE OIL

    $5.88 ea.

    1 L SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    butter
  • 2 Tbsp.
    (30 mL)
    shallots, chopped
  • 1 cup
    (250 mL)
    mushrooms, quartered
    You might like:

    Flyer Deal  (1)
    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    $2.49 ea.

    227 g PRODUCT OF ONTARIO

  • 1 Tbsp.
    (15 mL)
    sugar
  • 2 Tbsp.
    (30 mL)
    balsamic vinegar
  • 1 cup
    (250 mL)
    beef consommé
    You might like:

    Flyer Deal  (1)
    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

    $0.99 ea.

    66 g - 1 kg SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    cornstarch (optional)
Imprimer ma sélection

Preparation

Dans une poêle, faire chauffer l'huile et le beurre. Colorer les tournedos de 2 a 3 minutes par côté, retirer de la poêle et garder en attente. Dans la même poêle, faire revenir les échalotes 1 minute, ajouter les champignons et colorer quelques minutes. Déglacer avec le vinaigre balsamique et laisser réduire de moitié. Verser le consommé de bœuf et continuer la cuisson 3 a 4 minutes. Pour une sauce plus consistance ajouter un peu de fécule délayé avec un peu d'eau.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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