WITH ONIONS AND VINEGAR
1 1/2 pounds ground round steak
2 teaspoons plus 1 tablespoon vegetable oil, divided
1/2 cup finely chopped onions, divided
1/4 cup fine fresh bread crumbs
1/2 cup finely chopped dill pickles
1/2 teaspoon finely minced garlic
Salt, pepper to taste
2 tablespoons butter
1 tablespoon red-wine vinegar
1 teaspoon paprika
1/2 cup sour cream
2 tablespoons finely chopped parsley
Heat 2 teaspoons oil in a small saucepan or skillet and add 1/4 cup onions. Cook, stirring, until wilted. Cool briefly.
Mix cooked onions with the meat in a bowl. Add the bread crumbs, pickles, garlic, salt and pepper and blend thoroughly with your hands.
Divide the mixture into 4 patties, each 1-inch thick. Heat the remaining oil in a skillet, and when it is very hot, add the patties. Cook over medium heat about 5 minutes or until browned on one side. Turn the patties and cook 2 minutes or to the desired degree of doneness. Transfer the patties to a warm platter.
Pour off the fat from the skillet and add the butter. When it is hot and melted, add the remaining onions. Cook, stirring, until wilted and add the vinegar and paprika, stirring. Cook about 45 seconds and stir in the sour cream. Stir and heat without bringing to a boil. Pour the sauce over the patties. Sprinkle with the parsley and serve. Makes 4 servings.