Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, hamburger steak with whisky peppercorn sauce. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Deglaze the pan with the whisky under medium-high heat, scraping the bits from the bottom. Let it simmer rapidly until it has reduced slightly, about one minute. Hamburger Steak with Whisky Peppercorn Sauce step by step. In a bowl, combine burger ingredients and mix well.
Hamburger Steak with Whisky Peppercorn Sauce is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Hamburger Steak with Whisky Peppercorn Sauce is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have hamburger steak with whisky peppercorn sauce using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Hamburger Steak with Whisky Peppercorn Sauce:
- Take Burgers
- Get 1/2 kg ground beef
- Get 1/2 cup breadcrumbs
- Make ready 1 egg
- Make ready 1 tsp onion powder
- Make ready 1 tsp garlic powder
- Make ready 1 tbsp paprika
- Prepare 1 tbsp Worcestershire sauce
- Make ready to taste salt and pepper
- Take Sauce
- Get 60 ml whisky (double shot)
- Take 2 tsp crushed black peppercorns
- Get 1/2 cup beef broth
- Prepare 1/2 cup cream
- Get as needed olive oil or other vegetable oil
Once the steak is done to your liking remove the meat to a baking sheet and sprinkle on a generous portion of crushed black peppercorns on both sides of each steak. Hamburger Steak with Whisky Peppercorn Sauce. Hamburger Steak with Onions and Gravy. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce.
Instructions to make Hamburger Steak with Whisky Peppercorn Sauce:
- In a bowl, combine burger ingredients and mix well. Optionally let rest in the refrigerator an hour or so to let spices combine.
- Divide meat into patties 1½ cm thick. Heat oil in a skillet on medium heat. Cover and fry patties until done, with internal temperature of about 65–70°C (150–160°F), about 4 minutes per side. Set aside.
- Deglaze the pan with the whisky under medium-high heat, scraping the bits from the bottom. Let it simmer rapidly until it has reduced slightly, about one minute. Add broth and let it simmer for 2–3 minutes until it reduces to about half.
- Lower heat to medium. Add cream and crushed peppercorns. Let it simmer for 1–2 minutes until sauce thickens. Add salt and pepper to taste.
- Serve burgers topped with sauce.
Hamburger Steak with Onions and Gravy. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. To make the peppercorn sauce, heat a large knob of butter in a frying pan and cook half the shallots until soft and golden. The base of this sauce for steak is heavy cream and you guessed it, whiskey. Yes, there is some chicken stock in it but we'll just stick with the sexy stuff.
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