RICARDO: Hamburger Steak with Broccoli and Pea Mash

PREPARATION: 25 MIN
COOKING: 30 MIN
SERVINGS: 4

INGREDIENTS

Hamburger Steak

  • 2 cups (500 ml) beef broth
  • 2 tbsp dark toasted flour (see note)
  • 1/2 tsp crushed black peppercorns
  • 1 1/2 lb (675 g) lean ground beef
  • 2 tbsp butter
  • 1 onion, thinly sliced
  • 1/2 cup (125 ml) Marsala wine

Broccoli and Pea Mash

  • 1 broccoli, cut into small florets
  • 1 cup (150 g) frozen peas
  • 1 tbsp butter

PREPARATION

Hamburger Steak

  1. In a bowl, whisk together the broth, toasted flour and pepper until smooth. Set aside.
  2. Shape the ground beef into 8 patties.
  3. In a large skillet over high heat, brown half of the patties at a time in the butter. Season with salt and pepper. Set aside on a plate.
  4. In the same skillet over medium-high heat, brown the onion. Deglaze with the Marsala and reduce until almost dry. Add the reserved broth mixture and bring to a boil. Boil for 5 minutes or until the sauce has thickened. Return the patties to the skillet and continue cooking for 2 minutes or until cooked through.

Broccoli and Pea Mash

  1. In the meantime, in a pot of salted boiling water, cook the broccoli until tender. Add the peas and cook for 1 minute. Drain.
  2. In a food processor, purée half of the vegetables with the butter. Add the remaining vegetables and pulse until coarsely chopped. Season with salt and pepper, and spoon onto the patties.
  3. Serve with boiled or mashed potatoes and drizzle with the sauce.

Note: Toasted flour is available in some grocery stores. Otherwise, toast your own in a dry skillet over medium heat, stirring frequently, until golden brown.