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Juicy Minced Steaks in Pepper Cream Sauce | Comfort Food in 25 Minutes
(0)
25 min
Quick
Knuspr-Küche
Saftig gebratene Hacksteaks aus feinstem Rinderhack, serviert in einer herrlich sämigen Pfeffer-Rahmsauce mit eingelegtem grünen Pfeffer. Ein herzhafter, deutscher Küchenklassiker – unkompliziert und in nur 25 Minuten auf dem Tisch!
Ingredients
Preparation method
Preparation
Peel the onion and cut into very fine dice. Wash the fresh parsley, shake dry and chop finely. Drain the pickled green peppercorns and gently crush half of the peppercorns with the back of a knife so they release their full aroma.
Place the ground beef into a bowl. Add the finely chopped onion, egg, breadcrumbs, medium-hot mustard, along with some salt and ground black pepper. Knead everything thoroughly with your hands into a homogeneous meat mixture and form into 4 evenly sized, roughly 2 cm thick minced steaks.
Cooking
Heat the clarified butter in a large, heavy pan over medium-high heat. Add the minced steaks and sear vigorously on each side for about 4 to 5 minutes until they have a nice brown crust. Then remove the minced steaks from the pan and set aside briefly on a plate to keep warm.
Chef's tip
For a milder heat, you can rinse the green peppercorns briefly under cold water before using. If you prefer a particularly intense flavor, crush all the peppercorns slightly.
The minced steaks taste best freshly cooked, but can also be gently reheated together with the sauce the next day.
30 min
Under an hour
