Hamburger steak smothered in brown gravy with mushrooms and onions


°steaks (butcher) or frozen 4

°curly heart 200 g

°cave mushrooms 500 g

°chervil 10 branches

°potatoes for fries 600 g

°shallots 2

°red onions 0. 5

°garlic 1 slivers

°light cream 1.5 dl

°butter 3 tbsp. soup

°dry white wine 1.5 dl

°olive oil 3 tbsp. soup

°sherry vinegar 2 tbsp. soup

°bay leaf 1 leaf

°black pepper (ground)


– Superfi cially thaw frozen steaks and pat them dry.

– Cutting mushrooms to thin slices.

– Chop the shallots and garlic.

– Chop the chervil leaves.

– Peel the potatoes and cut them into 1 cm thick fries. Rinse them under cold water & pat them dried

– Cut the half red onion into thin rings and sprinkle with 1 tbsp. sherry vinegar.

– Mix the rest of the vinegar with the olive oil, salt and pepper.

– Salt & pepper steaks on both sides.

*Preparation (25 mins)

1 Pre-cook the fries portion by portion for 3 to 4 minutes in a fryer at 140°C. Make sure all the fries are fully submerged (so don’t cook too many at once).Drain them on a paper towel.

2 Meanwhile, melt 2 tbsp. butter in skillet & sauté shallots also garlic to translucent.

3 Add the mushrooms, bay leaf and thyme, and cook for a few minutes.

Add the white wine and continue cooking over high heat for a few minutes.

Sprinkle with light cream and let reduce slightly.

4 Meanwhile, melt 2 tbsp. tablespoon butter in a skillet and sear the steaks on both sides. Extend the cooking according to your taste. Remove the meat from the pan and let it rest under aluminum foil.

5 Raise the temperature of the fryer to 180°C and brown the fries. Drain them on a paper towel to crisp them up.

6 Remove the bay leaf and thyme from the mushroom sauce and add the chopped chervil. Add salt and pepper.

7 Decorate the frisee salad with vinaigrette and red onion rings

Enjoy !

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