Steak Haché
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup dried porcini mushrooms
- 1pound best ground sirloin or chuck
- 5tablespoons butter, at room temperature
- 3tablespoons finely chopped white onion
- 1egg, beaten
- Kosher salt
- 3tablespoons freshly grated Parmesan cheese
- 1tablespoon red-wine vinegar
- ½teaspoon capers, finely chopped
- ½cup finely chopped fresh parsley
- Olive oil
Nutritional analysis per serving (4 servings)
555 calories; 37 grams fat; 17 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 30 grams protein; 484 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the mushrooms in enough boiling water to cover them for 20 minutes, then drain through a fine-mesh sieve set over a bowl, and finely chop. (Reserve the liquid if you want to add mushroomy savor to a future soup or pasta sauce. It freezes well as a few ice cubes.)
- Step 2
In a medium bowl, mix the beef, 6 tablespoons of the mushrooms, 1 tablespoon of the butter, 1 tablespoon of the onion, the egg, a large pinch of salt and the Parmesan until well combined. Form into 4 1-inch thick patties.
- Step 3
Make porcini butter by combining the remaining mushrooms and 4 tablespoons of butter and a sprinkle of salt. Make salsa verde by soaking the remaining onion in the vinegar with a sprinkle of salt for 10 minutes, then adding the capers, parsley and olive oil to cover and make it a bit swimmy; taste for salt, and adjust.
- Step 4
Heat a heavy cast-iron pan, and drizzle with olive oil. Cook the chopped steaks for 4 minutes on the first side, salting them liberally. Flip, and cook for 4 minutes on the second side, salting again. (Cook longer for medium.) Remove the steaks to a waiting hot plate. Top immediately with the porcini butter. Let rest a few moments, then spoon salsa verde over each, and serve.
Private Notes
Comments
Once again a case in which a key ingredient REALLY should be given in weight rather than by measure. I, like other Commentators, think that a "cup" of dried porcini is WAY too much. But I *could* be wrong. Keep us from going wrong by saying "2 ounces" or "57 grams" or whatever the figure is. This should always be done with cheeses and mushrooms -- and all baking ingredients!
Oh good lord - no wonder we lost the election. This is basically a delightfully hopped up hamburger. I loved it. So easy and surprisingly light, given. Use whatever mushroom you want - or here's a possibility: don't obsess about the mushrooms! It's a hamburger, but a really good one. Don't take it so seriously. It's a perfect, easy, red-meat, mid-week dinner, great with a side veggie and a salad. I will do this again and again. (Use a good cut of meat!)
Whew! One cup of dried porcini is a lot of very expensive mushrooms.
These were so delicious! I only had cremini mushrooms, with which I made the mushroom butter. I made mashed potatoes on the side to season with more mushroom butter--yum! And the salsa verde made each rich bite delightful. A rainy day, cooking for myself and loving it.
Dynamite! This one is a keeper!!!
In Latvia, where I live, these are known as kotletes. They are much simpler than what is presented here -- I usually just add generous amounts of salt and pepper to ground beef and a dash of Worcestershire sauce for umami and then pan-fry them as is indicated in the recipe. Others add bread soaked in milk, perhaps an egg, perhaps some onions, etc. This is one of those recipes which is basically a blank canvas for just about anything, because ground meat is very forthcoming for variations.