Parsley Peppercorn Ground Beef Steaks

Sharon123's Note:

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.

• Total Time: 30 mins
• Prep Time: 12 mins
• Cook Time: 18 mins

Ingredients:

Servings: 4

Meat Mixture

• 1 ¼ lbs ground beef round
• ½ teaspoon salt
• 3 garlic cloves , crushed
• ¾ cup finely chopped parsley
• 2 teaspoons very coarsely cracked black peppercorns
• ¼ teaspoon salt , preferably coarse

Cream Sauce

• 1⁄3; cup beef broth or 1⁄3; cup brandy
• ¼ cup heavy cream
• ½ tablespoon butter
• 1 ½ tablespoons chopped parsley

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.

Reviews

[Kizzikate]

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!

[dirty.sneakers]

These were a hit! I made them last night for dinner and everyone loved them, even after I messed up. (Overcooked the steaks, kept over-reducing the broth, and had to use half-and-half instead of heavy cream, ended up curdling it and needing to strain it.) They wouldn't be held down! And amazing! I started with a pound of lean ground beef we already had in the fridge, and ended up with three patties. The buttered carrots complimented the dish wonderfully and with a salad, it was wonderfully filling. This is now in rotation, perhaps once I get it down, I'll take pictures. ^.^*