avec purée onctueuse et brocoli rôti
Les galettes de bœuf nappées de sauce aux oignons vous évoqueront d’agréables souvenirs de la cuisine de grand-maman. Sans oublier l’incontournable purée crémeuse de pommes de terre et le brocoli rôti pour la touche de couleur. Ingrédients : Pomme de terre Russet • Brocoli • Bœuf haché • Oignon jaune • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Chapelure panko (wheat) (wheat flour, sugar, yeast, salt) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Sauce Worcestershire (eau, sucres (sucre, mélasse de fantaisie), sauce worcestershire concentrée (vinaigre, mélasse blackstrap, glucose, eau, caramel, ail en poudre, sucre, épices, tamarin, arôme naturel), vinaigre, sel, épices, arôme naturel, sorbate de potassium) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Moutarde de Dijon (moutarde) (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Bœuf haché
250 g
Moutarde de Dijon
0.5 tbsp
Sauce Worcestershire
1 tbsp
Chapelure panko
0.33 cup
Sel d’ail
4 g
Oignon jaune
1 unit(s)
Concentré de bouillon de bœuf
2 unit(s)
Mélange d'épices pour sauce crémeuse
10 g
Fromage à la crème
1 unit(s)
Brocoli
227 g
Pomme de terre Russet
2 unit(s)
Butter*
2 tbsp
Huile*
1.5 tbsp
Poivre*
0.25 tsp
Sel*
0.125 tsp
Lait*
3 tbsp
- Peel, then cut potatoes into 1-inch pieces.
- Cut broccoli into bite-sized pieces.
- Peel, then cut onion into 1/4-inch slices.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Mash cream cheese, 1 tbsp (2 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, to a medium bowl, add beef, panko, Dijon, half the Worcestershire, half the broth concentrates and half the garlic salt. Season with pepper, then combine.
- Form mixture into 2 (4) 4-inch-wide patties.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry for 2-3 min per side, until golden-brown. (NOTE: Patties will finish cooking in step 5.)
- Transfer patties to a plate.
- To an unlined baking sheet, add broccoli, 1 tbsp (2 tbsp) oil and 2 tbsp (4 tbsp) water. Season with salt and pepper, then toss to coat.
- Roast broccoli in the middle of the oven for 10-12 min, stirring halfway through, until tender and golden.
- Return the same pan (from step 3) to medium-high, then add onions. Cook for 3-4 min, stirring occasionally, until onions start to caramelize.
- Sprinkle Cream Sauce Spice Blend over onions. Cook for 30 sec, stirring often, until coated.
- Gradually stir in 1 1/4 cups (2 1/2 cups) water, remaining Worcestershire sauce and remaining broth concentrates. Season with pepper and remaining garlic salt. Bring to a simmer.
- Once simmering, return patties to the pan. Cook for 4-5 min, flipping patties halfway, until patties are cooked through and gravy thickens slightly.** Remove the pan from heat.
- Divide mashed potatoes and broccoli between plates.
- Top mashed potatoes with hamburger steaks.
- To the pan with onion gravy, add 1 tbsp butter, then stir until melted.
- Spoon onion gravy over hamburger steaks.
910
kcal
Calories
52
g
Fat
22
g
Saturated Fat
78
g
Carbohydrate
11
g
Sugar
8
g
Dietary Fiber
39
g
Protein
140
mg
Cholesterol
1960
mg
Sodium
1.5
g
Trans Fat
1900
mg
Potassium
175
mg
Calcium
6.5
mg
Iron
