Parsley Peppercorn Ground Beef Steaks

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These taste great, even without the sauce! Good served with buttered sliced carrots. From woman's day magazine. The english and french both used lots of cream in their recipes.

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Steps

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Mix meat mixture ingredients until well blended.

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Shape into four 1 1 / 4-inch thick patties.

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Press pepper into flat sides.

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Let stand 15 minutes.

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Lightly sprinkle salt over bottom of a large nonstick skillet.

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Place over medium high heat until hot.

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Add patties and cook until well browned on both sides and no longer pink in centers , about 15 minutes.

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If not making the sauce , sprinkle with the parsley and serve.

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If servinig with sauce , remove patties to warm plates.

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Remove any excess fat in skillet , leaving brown bits.

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Add brandy or broth and cook and stir until reduced to about 2 tbls.

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Add cream and butter.

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Stir over high heat until reduced to 3 tbls.

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Spoon over meat.

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Sprinkle with remaining parsley.

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Enjoy !.

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Makes 4 servings.

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Ingredients

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ground beef round, salt, garlic cloves, parsley, black peppercorns, beef broth, heavy cream, butter