Minced Beef with Wine Revuelto Gramajo
This dish is a hearty, flavorful fusion of Argentine and Spanish influences—Revuelto Gramajo meets rich, red-wine infused minced beef. Traditionally prepared with thin-cut fried potatoes and scrambled eggs, we've elevated the classic by folding in red wine-simmered ground beef, transforming it into a luxurious yet rustic comfort dish. This recipe is ideal for a cozy dinner or an upscale twist on brunch.
Equipment
Large sauté pan
Medium saucepan
Chef’s Knife
Cutting Board
Mixing bowl
Wooden spoon or spatula
Mandoline or sharp knife
Paper towels
Ingredients
2 tablespoons olive oil - extra virgin
1 pound ground beef (minced beef) - 80/20 blend for flavor
1 medium yellow onion - finely chopped
2 cloves garlic - minced- ¾ cup dry red wine - preferably Malbec or Tempranillo
½ teaspoon smoked paprika - Spanish or Hungarian
¼ teaspoon cumin - ground, freshly ground recommendation
¼ teaspoon ground black pepper - freshly cracked
1 teaspoon kosher salt - plus more to taste
2 cups russet potatoes - julienned or thinly sliced into matchsticks
2 tablespoons vegetable oil - or sunflower, for frying
4 large eggs - preferably pasture-raised- 2 tablespoons whole milk
¼ cup parsley - fresh, finely chopped
Instructions
- Prepare the Potatoes: Begin by slicing the potatoes into thin matchsticks using a mandoline or a sharp knife. Pat dry with paper towels to remove excess starch. Heat a neutral oil in a large sauté pan over medium-high heat. Fry the potatoes in batches for 5-6 minutes or until golden and crispy. Remove with a slotted spoon and set aside on paper towels. Season immediately with salt.
- Sauté Aromatics and Brown the Beef: In the same pan, reduce heat to medium and add olive oil. Add chopped onion and sauté until translucent and starting to caramelize, about 5-6 minutes. Add minced garlic, stirring for 1 minute until fragrant. Add the ground beef, breaking it up with a wooden spoon. Sauté for 7–8 minutes, until browned thoroughly and no longer pink.
- Deglaze with Wine: Pour in red wine and stir well, scraping up any browned bits from the bottom of the pan. Let it simmer gently for about 8–10 minutes until the wine has reduced by more than half and the mixture is thick and rich. Season with smoked paprika, cumin, black pepper, and a final pinch of kosher salt.
- Prepare the Egg Mixture: Lightly whisk the eggs with the milk and a pinch of salt. Set aside while the beef mixture finishes.
- Assemble the Revuelto: Reduce heat to low. Push the beef mixture to one side of the pan and pour the eggs into the other side. Let the eggs sit for a few seconds, then scramble gently, folding in the beef and crispy potatoes once the eggs are just barely set. The final texture should be creamy yet structured; avoid overcooking the eggs.
- Finish and Garnish: Once everything is combined, remove from heat and sprinkle with chopped parsley. Taste and adjust seasoning as desired.
Notes
- Chef’s Tip: Use a dry red wine that you would enjoy drinking; its quality impacts the final flavor. Avoid sweet reds.
- Make-Ahead: The beef-wine mixture can be prepared up to 1 day in advance and rewarmed before assembling with eggs and potatoes.
- Substitutions: Sweet potatoes work as an alternative to russet potatoes. Use butter instead of olive oil for a silkier flavor base if desired.
Nutrition
Calories: 512kcalCarbohydrates: 19gProtein: 31gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 261mgSodium: 738mgPotassium: 834mgFiber: 2gSugar: 2gVitamin A: 725IUVitamin C: 12mgCalcium: 78mgIron: 5mg
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