Hamburger Steak with Whisky Peppercorn Sauce
Hamburger Steak with Whisky Peppercorn Sauce

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hamburger steak with whisky peppercorn sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Great recipe for Hamburger Steak with Whisky Peppercorn Sauce. The sauce here has proved rich and flavourful, the whisky adding a smoky note. The sauce should probably work just as well for steaks and roasts too.

Hamburger Steak with Whisky Peppercorn Sauce is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Hamburger Steak with Whisky Peppercorn Sauce is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook hamburger steak with whisky peppercorn sauce using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Hamburger Steak with Whisky Peppercorn Sauce:
  1. Make ready Burgers
  2. Take 1/2 kg ground beef
  3. Prepare 1/2 cup breadcrumbs
  4. Take 1 egg
  5. Take 1 tsp onion powder
  6. Prepare 1 tsp garlic powder
  7. Prepare 1 tbsp paprika
  8. Make ready 1 tbsp Worcestershire sauce
  9. Prepare to taste salt and pepper
  10. Get Sauce
  11. Take 60 ml whisky (double shot)
  12. Take 2 tsp crushed black peppercorns
  13. Make ready 1/2 cup beef broth
  14. Get 1/2 cup cream
  15. Get as needed olive oil or other vegetable oil

Remove from skillet, and keep warm. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate.

Instructions to make Hamburger Steak with Whisky Peppercorn Sauce:
  1. In a bowl, combine burger ingredients and mix well. Optionally let rest in the refrigerator an hour or so to let spices combine.
  2. Divide meat into patties 1½ cm thick. Heat oil in a skillet on medium heat. Cover and fry patties until done, with internal temperature of about 65–70°C (150–160°F), about 4 minutes per side. Set aside.
  3. Deglaze the pan with the whisky under medium-high heat, scraping the bits from the bottom. Let it simmer rapidly until it has reduced slightly, about one minute. Add broth and let it simmer for 2–3 minutes until it reduces to about half.
  4. Lower heat to medium. Add cream and crushed peppercorns. Let it simmer for 1–2 minutes until sauce thickens. Add salt and pepper to taste.
  5. Serve burgers topped with sauce.

Simply seasoned with salt and pepper and seared to perfection. A golden crust on the outside and juicy medium rare beef in the center. All served with a robust whisky peppercorn sauce. It's like having a steakhouse in your own kitchen. Always start with room temperature beef.

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