Here is a French take on a classic American recipe, Francified through the addition of fresh herbs, a hit of vinegar, and served on a French baguette. At once salty, savory, sweet, creamy, and oozing with tomatoey goodness, this is a dish sure to satisfy a deep meat craving. This recipe is certainly a step up from what you ate in your middle school cafeteria.
10-12 ounces lean ground beef
1 tablespoon olive oil
1 small onion, chopped
1 fresh thyme sprig
1 bay leaf
1 large garlic clove, chopped
a pinch each of cinnamon, chili powder, cumin, and paprika
1/2-cup beef broth
1 1/2-tablespoons tomato paste
1 tablespoon balsamic vinegar
1 anchovy fillet, chopped
1 tablespoon freshly grated parmesan cheese, plus additional for serving
Sprinkle ground beef with a dash of pepper and a generous pinch of salt; mash with a fork to mix together.
Heat oil in a large skillet over medium-high heat. Add the onion, thyme sprig, and bay leaf, and cook until onion is slightly softened, about 4 minutes
Add the garlic and cook until fragrant, about 2 minutes.
Add the spices, and sautee for 30 seconds to combine
Reduce heat slightly; add the beef with an additional pinch of salt and pepper. Cook until heated through, stirring gently once every so often with a wooden spoon to break apart beef strands, about 8-10 minutes.
Add tomato paste, beef broth, vinegar, and anchovy; simmer until reduced to a thick sauce, about 5-7 minutes. Season to taste with additional cinnamon, chili powder, cumin, or paprika as desired.
Discard thyme sprig and bay leaf; add parmesan into sauce and stir until combined. Serve on a french baguette, with additional grated parmesan.
Member recipes are not tested by the CHOW food team.