Hello everybody, it is me again, Dan, 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 am going to make it a bit tasty. 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 simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Hamburger Steak with Whisky Peppercorn Sauce is something which I’ve loved my entire life. They’re nice and they look fantastic.
Pan Seared Striploin Steak With Whisky Peppercorn Sauce, Bourbon Peppercorn Sauce, Filet Mignon With Creamy Peppercorn Sauce. Season the steaks well with salt and pepper and grill or fry until the steak is to your liking. An easy-to-make classic featuring tasty hamburger 'steaks' smothered in gravy and onions.
To begin with this particular recipe, we have to first prepare a few components. You can have hamburger steak with whisky peppercorn sauce using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Hamburger Steak with Whisky Peppercorn Sauce:
- Make ready Burgers
- Prepare 1/2 kg ground beef
- Get 1/2 cup breadcrumbs
- Make ready 1 egg
- Get 1 tsp onion powder
- Get 1 tsp garlic powder
- Take 1 tbsp paprika
- Take 1 tbsp Worcestershire sauce
- Prepare to taste salt and pepper
- Get Sauce
- Take 60 ml whisky (double shot)
- Get 2 tsp crushed black peppercorns
- Make ready 1/2 cup beef broth
- Make ready 1/2 cup cream
- Make ready as needed olive oil or other vegetable oil
All served with a robust whisky peppercorn sauce. It's like having a steakhouse in your own kitchen. Now that you're equipped with the facts about grilling the perfect steak you can serve this with a simple peppercorn sauce (with a splash of whisky) and get grilling. Stir in cream stock and reduce until the sauce coats the back of a spoon and has a velvety texture.
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.
Stir in chopped tarragon and pour over steaks. Sprinkle the surface of the steaks with ground peppercorns, olive oil and soy sauce. For the sauce, add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. Steak with peppercorn sauce is the sort of meal we might once have only ordered at the pub or during an extravagant three-course dinner, but cooking steak at home can feel just as indulgent - and is a great hassle-free meal for the entire family to enjoy.
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