Parsley Peppercorn Ground Beef Steaks

Total Time
30mins
Prep 12 mins
Cook 18 mins

These taste great, even without the sauce! Good served with buttered sliced carrots. From Woman's Day magazine. The English and French both used lots of cream in their recipes.

Ingredients Nutrition

Directions

  1. Mix meat mixture ingredients until well blended.
  2. Shape into four 1 1/4-inch thick patties.
  3. Press pepper into flat sides.
  4. Let stand 15 minutes.
  5. Lightly sprinkle salt over bottom of a large nonstick skillet.
  6. Place over medium high heat until hot.
  7. Add patties and cook until well browned on both sides and no longer pink in centers, about 15 minutes.
  8. If not making the sauce, sprinkle with the parsley and serve.
  9. If servinig with sauce, remove patties to warm plates.
  10. Remove any excess fat in skillet, leaving brown (not burned;) bits.
  11. Add brandy or broth and cook and stir until reduced to about 2 tbls.
  12. Add cream and butter.
  13. Stir over high heat until reduced to 3 tbls.
  14. Spoon over meat.
  15. Sprinkle with remaining parsley.
  16. Enjoy!
  17. Makes 4 servings.
Most Helpful

5 5

Thins was incredibly delicious! It was so simple. I even used extra lean beef and it was so juicy and tasty. Served over mashed potatoes with buttered peas and got rave reviews from everyone.

5 5

This dish was very flavourful and easy to make. The gravy is simple and a nice addition to the steaks. I used a bouillon cube and hot water to make the stock, instead of brandy and the substitution worked just fine! I will definitely be adding this recipe into my rotation of meals -can't wait to enjoy it again.

5 5

This was terrific! Even though I messed it up- put the peppercorns into the meat before I realized they were supposed to coat the patties. It still had an awesome flavor! I was out of fresh parsley, so I subbed parsley flakes with good results. Fresh is probably even better! The sauce is divine- I tripled it, thanks to reviewers' suggestions. We will absolutely be having this often. Thanks, Sharon!