Hamburger Steak with Whisky Peppercorn Sauce, this is the best recipe ever, So simple to prepare and maybe this recipe is the ingredient you will ever need. Everyone needs a good recipe and I can't be the only person forever seeing food on my ripe table. Finally I learned to make this recipe, and I will share the secret recipe here with easy, flexible, and yummy!
Hey everyone, it's Louise, welcome to our recipe site. Today, we're going to make a distinctive dish, hamburger steak with whisky peppercorn sauce. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Hamburger Steak with Whisky Peppercorn Sauce is one of the most favored of current trending meals in the world. It's appreciated by millions every day. It's simple, it is fast, it tastes delicious. They are fine and they look wonderful. Hamburger Steak with Whisky Peppercorn Sauce is something that I've loved my entire life.
To begin with this recipe, we have to 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:
- Take of Burgers.
- Make ready 1/2 kg of ground beef.
- Get 1/2 cup of breadcrumbs.
- Make ready 1 of egg.
- Prepare 1 tsp of onion powder.
- Get 1 tsp of garlic powder.
- Take 1 tbsp of paprika.
- Make ready 1 tbsp of Worcestershire sauce.
- Get to taste of salt and pepper.
- Get of Sauce.
- Take 60 ml of whisky (double shot).
- Make ready 2 tsp of crushed black peppercorns.
- Take 1/2 cup of beef broth.
- Take 1/2 cup of cream.
- Prepare as needed of olive oil or other vegetable oil.
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..
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