PREPARATION: 25 MIN
COOKING: 30 MIN
SERVINGS: 4
INGREDIENTS
Hamburger Steak
- 2 cups (500 ml) beef broth
- 2 tbsp dark toasted flour (see note)
- 1/2 tsp crushed black peppercorns
- 1 1/2 lb (675 g) lean ground beef
- 2 tbsp butter
- 1 onion, thinly sliced
- 1/2 cup (125 ml) Marsala wine
Broccoli and Pea Mash
- 1 broccoli, cut into small florets
- 1 cup (150 g) frozen peas
- 1 tbsp butter
PREPARATION
Hamburger Steak
- In a bowl, whisk together the broth, toasted flour and pepper until smooth. Set aside.
- Shape the ground beef into 8 patties.
- In a large skillet over high heat, brown half of the patties at a time in the butter. Season with salt and pepper. Set aside on a plate.
- In the same skillet over medium-high heat, brown the onion. Deglaze with the Marsala and reduce until almost dry. Add the reserved broth mixture and bring to a boil. Boil for 5 minutes or until the sauce has thickened. Return the patties to the skillet and continue cooking for 2 minutes or until cooked through.
Broccoli and Pea Mash
- In the meantime, in a pot of salted boiling water, cook the broccoli until tender. Add the peas and cook for 1 minute. Drain.
- In a food processor, purée half of the vegetables with the butter. Add the remaining vegetables and pulse until coarsely chopped. Season with salt and pepper, and spoon onto the patties.
- Serve with boiled or mashed potatoes and drizzle with the sauce.
Note: Toasted flour is available in some grocery stores. Otherwise, toast your own in a dry skillet over medium heat, stirring frequently, until golden brown.