HAMBURGER STEAK (HACHE) AU POIVRE
I got this recipe, years ago, when visiting out in California. It is good for family and/or company (even plain meat and potatoes people like this one!). I am posting it as it was written, but I always double the sauce ingredients.
Provided by MA in Florida
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Shape meat into patties of equal size.
- Sprinkle with salt.
- Sprinkle all over with the crushed peppercorns and press down on meat to help peppercorns adhere.
- Heat a heavy skillet and do not add fat of any kind.
- When skillet is quite hot add the patties.
- Cook about 5 minute on one side.
- Using a spatula, quickly up patties and turn.
- Cook about 5 minute longer (10 minute for well-done).
- Remove patties to a warm platter.
- Add 1 tablespoon of the butter to the skillet.
- Add shallots to the skillet and cook, stirring with a wooden spoon until shallots are wilted.
- Add the wine and cook 1 minute.
- Add the cognac and let reduce to about half.
- Add the beef broth and cook until reduced to about 3 tablespoons.
- Swirl in the remaining butter.
- Return patties to skillet (off the heat) and turn once.
- Serve garnished with the parsley.
HAMBURGER STEAK AU POIVRE
This is a Dinah Shore recipe from her cookbook.
Provided by Lynnda Cloutier
Categories Burgers
Number Of Ingredients 8
Steps:
- 1. With flat end of cleaver or with meat pounder, crush peppercorns between sheets of waxed paper.Shape beef lightly into four patties and press pepper into both sides of patties.
- 2. Sprinkle a light layer of salt over bottom of heavy skillet just large enough to hold the hamburger patties.When salt begins to brown, add 4 tsp. butter and heat til very hot. Add hamburgers and cook til well browned on one side. Turn and cook 30 seconds over high heat, then lower heat to medium and cook for 1 to 2 minutes for rare. Transfer to warmed platter.
- 3. Pour fat from skillet. Add brandy and carefully ignite with long match. Shake skillet til flames go out. Add lemon juice. Swirl in the sliced butter and pour sauce over hamburgers. garnish platter with sprigs of parsley
HAMBURGERS AU POIVRE
This is an adoptee. I made some significant changes 02/23/05 that I feel improve the recipe greatly. I hope you feel the same. Hamburger steak is underrated in my book.
Provided by riffraff
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix meat and salt.
- Shape mixture into 4 patties, each about 3/4 of an inch thick.
- Press pepper into both sides of the patties.
- Cook the patties in a large skillet ( I use cast iron)over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes.
- Drain off the fat.
- Sprinkle the cognac over the patties, immediately ignite, if desired; THIS STEP IS FROM THE ORIGINAL RECIPE, I LEFT IT BECAUSE I THOUGHT IT WAS COOL, I did NOT ignite my burger and it was delicious ;).
- Remove patties to a warm platter.
- Stir the wine into the drippings in the skillet.
- Heat just to boiling, stirring constantly.
- Whisk butter, small pieces at a time, into the sauce.
- Serve sauce over the patties.
STEAK TIPS AU POIVRE
This is a 30-Minute recipe from Cook's Country. We had this for dinner with potatoes au gratin (from the same Cook's Country issue) and recipe #357594. The sauce goes great with just about anything! Make sure you don't overcook the beef - 7 minutes on medium-high heat was just right for a perfect medium rare.
Provided by Chilicat
Categories Meat
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat steak tips dry with paper towels. Rub all over with pepper and season with salt. Heat oil in a large skillet over medium-high heat until just smoking. Cook steak tips until browned all over and cooked to desired doneness, 6 to 10 minutes. Transfer to platter and tent with foil.
- Add 1 tablespoon butter and shallots to empty skillet and cook until softened, about 1 minute. Add wine, broth, and thyme to skillet. Simmer, scraping up any browned bits, until slightly thickened, 5 to 7 minutes. Off heat, whisk in any accumulated steak juices and remaining butter and season with salt. Spoon sauce over steaks. Serve.
POOR MAN'S HAMBURGER STEAKS
An old fashioned hamburger steak recipe topped with cream of mushroom. Serve with some warm mashed potatoes and your favorite green vegetable. Our family loves this. Makes a great cheap meal!
Provided by RHONDA35
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the ground beef, crackers, milk, pepper, salt, garlic powder, and Italian seasoning. Form 6 or 8 large beef patties, and place in a 9x13 inch baking dish, or other shallow casserole dish. Pour the condensed soup evenly over the top of the patties, and sprinkle canned mushrooms over the top. Cover the pan with a lid or aluminum foil.
- Bake for about 45 minutes in the preheated oven, or until beef patties are well done.
Nutrition Facts : Calories 693.3 calories, Carbohydrate 23.3 g, Cholesterol 142.5 mg, Fat 46.6 g, Fiber 1.4 g, Protein 43.2 g, SaturatedFat 16.7 g, Sodium 1618.4 mg, Sugar 5 g
STEAK AU POIVRE
A classic in every French cookbook, Steak au Poivre is the perfect main course for a romantic meal. A recipe I found on About.com for French food. This is one that I would probably grill the steaks, as I love the added flavor they get from the grill, and then make the recipe for the sauce on the stove top or side burner. Note: You can use coarsely ground peppercorns in place of the black pepper stated for the recipe.
Provided by diner524
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season both sides of each steak with the salt and pepper.
- Heat the oil in a large heavy skillet over high heat, and then sauté the steaks, 2 at a time, for 3-4 minutes on each side.
- Transfer the steaks to a heatproof dish and keep them warm in a 175-degree oven.
- Pour any leftover liquid from the skillet and lower the heat to medium.
- Add the shallots and 1 piece of butter; sauté for 5 minutes, until cooked.
- Carefully add Cognac (it may flame) and bring to a boil for 2-3 minutes until the sauce thickens.
- Stir in cream and other piece of butter; heat through, stirring constantly.
- Serve over steaks immediately.
Nutrition Facts : Calories 346.4, Fat 33.1, SaturatedFat 18.7, Cholesterol 114.1, Sodium 1009.4, Carbohydrate 3.7, Fiber 0.1, Sugar 0.1, Protein 9.8
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