Parsley Peppercorn Ground Beef Steaks

This is a great way to turn ordinary ground beef into a gourmet meal, the sauce is delicious and would also go really well with a steak, but if your on a budget and watching the pennies you can’t beat this one. This was the second recipe I made for Sharon123 who is is my group for the recipe swap this month and I am so glad I chose this one. I did a mix of beef broth and brandy in the sauce and I also doubled it, I also had some mushrooms to use up so I added them as well. If you would like to read more reviews on this and view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Meat Mixture

1 1/4 lbs Ground beef round
1/2 Teaspoon salt
3 Garlic cloves, crushed
3/4 Cup finely chopped parsley
2 Teaspoons very coarsely cracked black peppercorns
1/4 Teaspoon salt, preferably coarse

Cream Sauce

I doubled the sauce
1/3 Cup beef broth or brandy (I did a mix of both)
1/4 Cup heavy cream
1/2 Tablespoon butter
1 1/2 Tablespoons chopped parsley

Method

1. Mix meat mixture ingredients until well blended.

2. Shape into four 1 1/4-inch thick patties, press pepper into flat sides and let stand 15 minutes.

3. Lightly sprinkle salt over bottom of a large nonstick skillet, place over medium high heat until hot.

4. 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.

1. If serving with sauce, remove patties to warm plates.

2. Remove any excess fat in skillet, leaving brown (not burned;) bits.

3. Add brandy or broth and cook and stir until reduced to about 2 Tbls.

4. Add cream and butter, stir over high heat until reduced to 3 Tbls.

To Serve: Spoon sauce over meat and sprinkle with remaining parsley.

All photos taken by me unless otherwise stated.

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Salmon Burgers/Patties With a Herb Sauce

I made these the other night as I had some salmon to use up and served them over salad it made for a delicious meal. I also made a sour cream herb sauce to accompany them using up some fresh herbs on my fridge. I cooked these on the stove top in a pan but they would also work on the BBQ just as well. You could also serve them in burger buns with some lettuce tomato and avocado.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here

Ingredients

800g Fresh salmon
1/2 Cup celery, chopped finely
2 Tablespoons fresh parsley, chopped finely
1 Tablespoon fresh dill, chopped finely
1 Teaspoon paprika
1 Teaspoon garlic powder
1 Tablespoon liquid garlic seasoning
Good pinch cayenne pepper
3 Green onions, chopped finely
3 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon rice vinegar
1/2 Cup corn kernels
1 Large egg
1/2-3/4 Cup breadcrumbs

Herb Sauce

100ml Sour Cream
1 Tablespoon lemon juice
1 Tablespoon fresh dill, finely chopped
1 Tablespoon fresh parsley, finely chopped
1 Teaspoon dried tarragon
1/2 Teaspoon garlic powder
1 Teaspoon mint sauce
Pepper to taste

Method

1. Boil some salted water in a large pan, add salmon add cook until salmon flakes easily, drain water.

2. Remove skin from salmon and break up into chunks into a large mixing bowl.

3. Add all other ingredients except sauce ingredients, mix well shape into patties, 8 large and about 15-20 if you want to serve these as finger foods, refrigerate until needed.

4. Mix all sauce ingredients and again place in the fridge until ready to use.

5. Heat some oil in a large fry pan, cook patties either side until nicely browned.

To Serve: Either serve over salad as I did or serve in burger buns.

All photos taken by me unless otherwise stated.

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