Peppered Chopped Steak
|Lean ground beef||1 1⁄2 Pound|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Cracked black pepper||1 Tablespoon|
|Salad oil||1 Tablespoon|
|Regular strength beef broth||3⁄4 Cup (12 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Watercress sprig/Parsley sprig||1|
In a bowl, combine beef, parsley, garlic, and salt; mix well and shape into 4 patties, each about 1 inch thick.
Sprinkle pepper on wax paper; turn patties in pepper to coat both sides evenly, pressing pepper in lightly.
In a wide frying pan over medium-high heat, melt 1 tablespoon of the butter.
Add mushrooms and cook, stirring, until lightly browned (about 5 minutes).
Transfer mushrooms to a platter; keep warm.
Add oil and remaining 1 tablespoon butter to pan.
Place patties in pan and cook until well browned on the outside and done to your liking when slashed (6 to 10 minutes total for rare).
Lift patties from pan and arrange on platter with mushrooms; keep warm.
Add broth to pan and bring to a boil.
Boil, uncovered, scraping pan to loosen browned bits, until reduced by half.
Add cream and brandy (if used), and boil, stirring, until sauce is slightly thickened.
Pour sauce over patties and mushrooms.
Garnish with watercress.