Parsley Peppercorn Ground Beef Steaks

"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."
Parsley Peppercorn Ground Beef Steaks created by The Flying Chef
Ready In:




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

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  1. quickerworksforme
    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.
  2. buttertummy
    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.
  3. 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!
  4. 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. ^.^*
  5. ara6120
    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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