Prep 15 mins
Cook 55 mins
Peppercorn coated patties for a traditional twist with a gourmet taste. Parsley and black pepper are two of the most complimentary seasonings for beef. Do not make them too thick. Choose either a caramelized onion or mushroom topping.
- 1 lb ground sirloin or 1 lb ground round
- 1⁄4 cup dry breadcrumbs
- 1 egg, beaten
- 1 garlic clove, minced
- 1 tablespoon chopped fresh parsley
- 1⁄2 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 2 tablespoons crushed black peppercorns (to taste for patty exterior)
- 1 large onion, sliced thin (OR mushrooms, see next ingredient)
- 2 cups fresh mushrooms, sliced (OR onion above, to prepare the mushrooms wipe each with a damp towel, do not run under water)
- 1 tablespoon butter
- 2 cups beef broth or 2 cups chicken broth
- 3 tablespoons cold water mixed with 3 tablespoons cornstarch
- With a light hand, combine ground beef, bread crumbs, egg, garlic, parsley, Worcestershire sauce and salt. Shape into 4 patties, about 3/4 inches thick.
- Press crushed peppercorns evenly onto the exterior of both sides of the patty to adhere.
- In a large skillet over medium heat, melt butter then add onions or mushrooms. Saute onions approximately 20-25 minutes or until golden brown. Mushrooms caramelize in about 10-15 minutes. These can be seasoned with salt once cooked. Remove from skillet, set aside and keep warm.
- Place patties in same skillet and brown, approximately 5 minutes per side. (Tip: Do not move the patties for a few minutes. Do not press down because this squeezes the juices out and makes them dry. When they are browned on one side, flip them over and brown the opposite side. Don't worry about cooking through.).
- Add broth to pan, reducing heat to low, cover and simmer 10 - 15 minutes. Remove patties from skillet, keeping warm.
- Bring liquid to a boil. Add water/cornstarch mixture, stirring constantly for 1 minute. Return patties to the skillet, flipping to coat with gravy then topping each evenly with reserved caramelized onions or mushrooms. Heat through. Serve with mashed potatoes.
This was wonderful!!! I thought maybe it would be bland, but it wasn't. Soooo good. I made it with the grilled onion option. Nice. I will definitely make again. Made for ZWT.
Going through some of my recipes I noticed I didn't review this...Wonderful! DH couldn't stop eating. I used the mushrooms and the onions because we love both! This recipe was so easy and just plain good comfort food. Thank you for submitting.
Gailanng- I was looking for a Salsbury Staek recipe for severl days and you became a teamate. What a great suprise to find you have the perfect recipe. Simple to make and I had all ingredients on hand. I scored a sale at the store for ground sirloin last week and your recipe fit perfect. I did use onions as opposed to mushrooms (PP). I used homemade beef broth to make the sauce, and let me tell you this is a super duper definite keeper! My FIL used to make this all the time but I never got his recipe and now I do not need it as I have yours. Excellent warm and comforting minus the additives of the sotre bought. DH and I ate this with fresh homemade italian bread, smashed taters, brocolli, and a salad. Dessert- forget about it we were stuffed. YUMMY! Ate this when DH had to stay home for the blizzard last week. Smells in the house were fantatic!