Ingredients
-
-
1 1/4
-
1/2
-
3
-
3/4
-
2
-
1/4
-
-
1/3
-
1/4
-
-
-
-
-
Directions
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.,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.,This dish was very flavourful and easy to make. The gravy is simple and a nice addition to the steaks. 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.
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Steps
|
1
Done
|
Mix Meat Mixture Ingredients Until Well Blended. |
|
2
Done
|
Shape Into Four 1 1/4-Inch Thick Patties. |
|
3
Done
|
Press Pepper Into Flat Sides. |
|
4
Done
|
Let Stand 15 Minutes. |
|
5
Done
|
Lightly Sprinkle Salt Over Bottom of a Large Nonstick Skillet. |
|
6
Done
|
Place Over Medium High Heat Until Hot. |
|
7
Done
|
Add Patties and Cook Until Well Browned on Both Sides and No Longer Pink in Centers, About 15 Minutes. |
|
8
Done
|
If not Making the Sauce, Sprinkle With the Parsley and Serve. |
|
9
Done
|
If Servinig With Sauce, Remove Patties to Warm Plates. |
|
10
Done
|
Remove Any Excess Fat in Skillet, Leaving Brown (not Burned;) Bits. |
