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.
Provided by Sharon123
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 77, Fat 7.2, SaturatedFat 4.4, Cholesterol 24.2, Sodium 536.5, Carbohydrate 2.9, Fiber 0.8, Sugar 0.2, Protein 1.2
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