Hamburger Steak with Broccoli and Pea Mash
A well-made hamburger steak, smothered in brown sauce, is just the kind of diner food we crave. But even classics need a fresh reboot sometimes. This twist on Salisbury steak is just that, thanks to a brilliantly green garnish of broccoli and peas that takes minutes to make. Welcome to your new meat-and-two-veg.
Ingredients
- 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
- 1 broccoli, cut into small florets
- 1 cup (150 g) frozen peas
- 1 tbsp butter
Instructions
- In a bowl, whisk together the broth, toasted flour and pepper until smooth. Set aside.
- Shape the ground beef into 8 patties.
- 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.
- 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.
A well-made hamburger steak, smothered in brown sauce, is just the kind of diner food we crave. But even classics need a fresh reboot sometimes. This twist on Salisbury steak is just that, thanks to a brilliantly green garnish of broccoli and peas that takes minutes to make. Welcome to your new meat-and-two-veg.