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

Before you jump to Hamburger Steak with Whisky Peppercorn Sauce recipe, you may want to read this short interesting healthy tips about Nutritious Energy Goodies.

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One of the most popular snack foods is low fat yogurt. Occasionally people choose to eat yogurt over a healthy lunch which is not the best idea. As a snack, however, yogurt is one of the greatest things you can reach for. Along with calcium, it is a good supplier of necessary protein and vitamin B. Yogurt is often eaten to help maintain the digestive system because it is so easily digestible by the majority of people. Try adding some nutritious nuts to unsweetened yogurt for a healthy snack idea. It’s an uncomplicated way to reduce sugar while still enjoying a yummy snack.

A large variety of easy health snacks is easily accessible. Determining to live a healthy lifestyle can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to hamburger steak with whisky peppercorn sauce recipe. You can cook hamburger steak with whisky peppercorn sauce using 15 ingredients and 5 steps. Here is how you cook that.

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

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