Peppered Chopped Steak Recipe

Summary

Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 Lean ground beef1 1⁄2 Pound
 Chopped parsley1⁄3 Cup (5.33 tbs)
 Garlic2 Clove (10 gm), minced or pressed
 Salt1⁄2 Teaspoon
 Cracked black pepper1 Tablespoon
 Butter/Margarine2 Tablespoon
 Mushrooms10 Large
 Salad oil1 Tablespoon
 Regular strength beef broth3⁄4 Cup (12 tbs)
 Whipping cream3⁄4 Cup (12 tbs)
 Brandy2 Tablespoon
 Watercress sprig/Parsley sprig1

Nutrition Facts

Serving size: Complete recipe

Calories 2265 Calories from Fat 1379

% Daily Value*

Total Fat 155 g238.2%

Saturated Fat 77.3 g386.7%

Trans Fat 0.3 g

Cholesterol 703.1 mg

Sodium 2054.9 mg85.6%

Total Carbohydrates 31 g10.5%

Dietary Fiber 6.8 g27.3%

Sugars 14.1 g

Protein 150 g300.1%

Vitamin A 34% Vitamin C 42.1%

Calcium 22.5% Iron 103.3%

*Based on a 2000 Calorie diet

Directions

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.
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