Rosemary steak hache with onion gravy
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
748
Fat
31.3g
Saturated Fat
12.2g
Carbs
11.4g
Sugars
3g
Protein
38.7g
Fibre
1.4g
Sodium
0.368g
Ingredients
700 g lean minced beef
30 g breadcrumbs
1 tbsp fresh rosemary, finely chopped
2 tbsp Worcestershire sauce
2 tbsp olive oil
1 tbsp butter
1 onion, thinly sliced
270 ml beef stock
1 tbsp ketchup
salt and black pepper
1 tbsp cornflour
mashed potatoes
Method

 

1                  In a mixing bowl, combine the minced beef with the breadcrumbs, rosemary and half of the Worcestershire sauce. Divide the meat into four and shape into equal patties.

2                  Heat the olive oil and butter in a large frying pan over a medium-high heat. Add the burger patties and cook for 4-5 minutes on each side until cooked throughout.

3                  Remove to a plate, cover with some tin foil and set aside until ready to use. Reduce the heat to medium-low, add the onions to the same pan and cook until they are translucent and soft.

4                  Add all but a tablespoon of the stock along with the ketchup, remaining Worcestershire sauce, salt and pepper.

5                  In a small bowl, whisk together the cornflour and remaining stock to make a thin paste. Whisk this into the onion sauce.

6                  Bring the mixture to a boil, then reduce the heat to low. Add the burgers back into the pan along with any juices they’ve released onto the plate. Heat through for 2-3 minutes, then serve with mashed potatoes.