Description
This hearty recipe features juicy hamburger steaks cooked to perfection and served with a rich, creamy whiskey sauce. Ground beef patties are seared until golden brown and then simmered in a luscious sauce made from whiskey, cream, shallots, and aromatic spices. Garnished with fresh chives, this dish offers comforting flavors with a sophisticated twist, perfect for a satisfying dinner.
Ingredients
Units
Scale
Hamburger Steaks
- 1.8 pounds ground beef
- 4 tbsp breadcrumbs
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 1 egg
- 1 shallot, grated
Whiskey Cream Sauce
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 shallots, diced
- 2 garlic cloves, minced
- 1 tbsp yellow mustard
- 1/2 tsp salt
- 1 tsp coarsely ground black pepper
- 1 tbsp all-purpose flour
- 1/2 cup whiskey
- 1/2 cup beef broth
- 1 cup cream (20% fat cooking cream or heavy cream)
- 2 tbsp chopped chives
Instructions
- Prepare the beef mixture: In a large bowl, combine ground beef, egg, breadcrumbs, salt, pepper, and grated shallot. Mix gently with your hands until just combined to avoid tough patties. Divide the mixture into 4 equal portions and shape each into a ball. Set aside.
- Prep aromatics: Dice the shallots, mince the garlic cloves, and chop the chives finely. These will be used for the sauce and garnish.
- Cook the hamburger steaks: Heat olive oil and butter in a large thick-bottomed or cast iron skillet over medium-high heat. Add the beef balls to the skillet, pressing down on each with a spatula or burger press until about ¾ inch (2 cm) thick. Sear the steaks for 5 minutes on each side until nicely browned. Remove the steaks from the skillet and place them on a clean plate.
- Make the sauce base: Reduce the heat to medium. Add minced garlic and diced shallots to the skillet and cook for 1 minute until fragrant. Stir in yellow mustard, salt, pepper, and all-purpose flour, cooking for about 1 minute to remove the raw flour taste.
- Deglaze and simmer: Pour in the whiskey to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for about 3 minutes to reduce slightly.
- Finish the sauce and stew the steaks: Add beef broth and bring the mixture to a boil. Then pour in the cream and stir until fully combined. Return the hamburger steaks to the skillet, spoon some sauce over them, and let everything simmer together for 5 minutes, allowing the steaks to absorb the creamy whiskey flavor and finish cooking.
- Garnish and serve: Sprinkle chopped chives and freshly grated black pepper over the steaks before serving. Enjoy this tender and flavorful meal warm.
Notes
- For a stronger whiskey flavor, use a high-quality whiskey you enjoy drinking.
- Ensure not to overmix the beef mixture to keep steaks tender.
- You can substitute heavy cream if cooking cream is unavailable for a richer sauce.
- Serve with mashed potatoes or buttered noodles to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop.
Nutrition
- Serving Size: 1 hamburger steak with sauce (approximately 1/4 recipe)
- Calories: 550
- Sugar: 2g
- Sodium: 650mg
- Fat: 40g
- Saturated Fat: 16g
- Unsaturated Fat: 22g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 130mg
