Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, hamburger steak with whisky peppercorn sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Hamburger Steak with Whisky Peppercorn Sauce is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Hamburger Steak with Whisky Peppercorn Sauce is something which I’ve loved my whole life.
Hamburger Steak with Whisky Peppercorn Sauce step by step. In a bowl, combine burger ingredients and mix well. Optionally let rest in the refrigerator an hour or so to let spices combine. Heat oil in a skillet on medium heat.
To begin with this particular 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 that.
The ingredients needed to make Hamburger Steak with Whisky Peppercorn Sauce:
- Prepare Burgers
- Get 1/2 kg ground beef
- Get 1/2 cup breadcrumbs
- Prepare 1 egg
- Prepare 1 tsp onion powder
- Make ready 1 tsp garlic powder
- Make ready 1 tbsp paprika
- Make ready 1 tbsp Worcestershire sauce
- Make ready to taste salt and pepper
- Make ready Sauce
- Prepare 60 ml whisky (double shot)
- Take 2 tsp crushed black peppercorns
- Prepare 1/2 cup beef broth
- Take 1/2 cup cream
- Make ready as needed olive oil or other vegetable oil
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. Instructions Melt butter in a small saucepan over medium heat.
Steps 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.
To make the peppercorn sauce, heat a large knob of butter in a frying pan and cook half the shallots until soft and golden. Instructions Melt butter in a small saucepan over medium heat. Add chicken broth, whiskey, beef granules, thyme, black pepper. Bring mixture to a light boil. Stir in the heavy cream and bring to at a low boil.
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