Herbed beef ‘layer cake’ recipe offered - Red Bluff Daily News

This recipe for herbed beef “layer cake” was second place Indoor at 1984 National Beef Cook-Off.

2 1/4 pounds ground beef

3 tablespoons burgundy wine

2 teaspoons salt

1 teaspoon ground pepper, divided

1/2 teaspoon ground cumin

1 large onion, chopped

1 1/2 tablespoons butter

8 ounces mushrooms, sliced

1 cup chopped parsley

1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves

1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves

1 can (drained weight 4 3/4 or 6 ounces) pitted ripe olives, sliced

3/4 cup grated Parmesan cheese

1 package ( 3 ounces) cream cheese, cut into cubes, softened

1 3/4 cups ( 6 ounces) shredded mild Cheddar cheese

Assorted fresh herb sprigs

Combine ground beef, wine, salt, 1/2 teaspoon pepper and cumin, mixing lightly but thoroughly. Cover and refrigerate 30 minutes.

Cook onion in butter in medium saucepan over medium heat about 3 minutes or until transparent. Add mushrooms; continue cooking 8 minutes, stirring occasionally. Remove from heat; add parsley, tarragon, thyme, pepper and olives. Cover and keep warm.

Divide chilled beef mixture into 3 equal portions. Using an oiled 9-inch pie pan, spread a portion of beef mixture to edges to form a layer. Carefully turn onto broiler pan. Repeat with remaining two portions of beef, forming three layers. Broil each beef layer 5 inches from heat 3 to 5 minutes per side or to desired doneness.

Stir Parmesan cheese and cream cheese into reserved onion and mushroom mixture. To assemble, place one beef layer onto flat baking sheet. Evenly spread half the herb filling to edge of layer. Place second beef layer on top of filling and repeat. Top with third beef layer. Sprinkle top layer with shredded Cheddar cheese. Return to broiler to melt cheese. Place on serving platter and garnish with fresh herb sprigs. Cut into wedges to serve.

Makes 8 servings. Chilling time: 30 minutes. Preparation time: 45 minutes. Cooking time: 20 minutes.

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