Parsley Peppercorn Ground Beef Steaks

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.

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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!

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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. ^.^*

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can't believe something with so few ingredients and so easy to prepare could be so good. i added a dash of cayanne to the patties. looks and tastes like it took more time to make and i believe i'll use the sauce on other things. thanks for a good meal.

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I love this recipe because not only is it quick/easy to make, its got so much flavor. Its absolutely delicious. I think the cream sauce is a must for this. I did add just a little worsceshire to my meat. This will definitely be a repeat meal for my house!!!

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Excellent! Fast and easy to prepare. I made it without the cream sauce and it was delicious. I grated Asiago cheese over the finished steak right before serving.

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These were wonderful!! I made as is apart from doing a mix of beef broth and brandy and doubling the sauce (glad I did). I also had some mushrooms to use up so I added those as well to the sauce. The sauce was absolutely delicious. I loved not only the garlic flavour in the patties, but also pressing the peppercorns onto the outside gave a wonderful taste with every bite. The sauce would also be delicious served over steak, but what a fab way to make a gourmet meal on a budget, by using ground beef. Even cheaper for me as it was on half price at the store, bonus. We ate extremely well on 6 francs as I had all the other ingredients on hand. I served ours over mashed potato with spinach and carrots, yum, yum. A great recipe Sharon!!

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Oh the virtues of parsley and blackpepper! Proof that gound beef can be transformed into gourmet-fare boasting a most delicious brandy cream sauce. Made for Aprils Event: Cooking with Spirits

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Delicious!! After reading the reviews I decided to double the sauce, and realized it still wasn't enough. I made it with the brandy, and substituted milk (was out of cream). Worked well although I had to add a little bit of cornstarch. Really good taste, I served with rice. Thank you!

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When I started making this the family was skeptical. "So it is just balls of hamburger?" But the completely empty plate of 'steaks' and remnants of sauce were plenty proof to me that this is a winner. All I have to say is double the sauce double the sauce double the sauce. Thanks!

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These were really, really amazing. I am tired of the same old ground beef recipes. I did use the cream sauce, and am extremely thrilled I did. I had leftover cream sauce, and the next day I added some more heavy cream and parm cheese to make an alredo type sauce to go over some noodles. The burgers were nice and moist and just plain yummy. Great recipe Sharon! LOVED it!

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This was a very delicious dish that went over well for dinner. My "steaks" were not cooked in 15 minutes, however, and boy did we wish for more sauce! Next time I will make more sauce, as it tastes fabulous and really takes the dish over the top. Three tablespoons of sauce wasn't nearly enough. We all agreed this made for a great meal and we look forward to having it again. Thanks!

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Took Marie's suggestion for Montreal Steak Seasoning (which we love!) and used that instead of the cracked black pepper. Because of this, I also cut down the cloves of garlic to 2. This was a really good 'burger' (without the bun). The sauce was very good too and went down a treat with mashed potatoes and Sharon's marinated tomato salad and grilled peppers served alongside.

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My family enjoyed this recipe. I made them burgers with ground turkey instead of beef. The substitution worked fine.

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Made this to eliminate excess parsley in the house. BF thought they were too plain though he liked the garlic and pepper (maybe he's not a parsley guy?). He rates as a 4.

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Both the meat patties and the sauce are very good! I used flat-leaf parsley as that is what I had on hand. I didn't have any brandy in the house so I chose the beef broth option but will definitely try brandy next time. This has everything going for it: full of flavor, easy to make, quick, and attractive. Thanks for posting!

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Wow, Sharon, is this ever a great recipe! Only thing I didn't have was the peppercorns, so I substituted a little Montreal steak seasoning. Also made it with the beef broth. Loved the sauce. Delicious. Thanks for sharing.

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these kicked up burgers are a snap to throw together- but what really makes this delicious is the brandy cream sauce. this was a quick easy tasty week night dinner, and i served it over egg noodles.

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