Piccadilly Chopped Beef Steak Recipes

CHOPPED STEAK

Steps:

• Place ground beef into a large bowl and break into smaller pieces. Cover with salt, black pepper, garlic powder, rosemary, mustard, paprika, and dill weed; knead thoroughly. Knead in onion, egg, and Worcestershire sauce. Mix in crackers until thoroughly incorporated.
• Shape beef mixture into 5-ounce, 1/2-inch thick patties.
• Preheat a grill pan over medium heat. Grill patties until an instant-read thermometer into the center reads 165 degrees F (74 degrees C), 5 to 7 minutes per side.

CHOPPED STEAK AND MUSHROOM ONION GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground beef, egg, Worcestershire, shallots, garlic, parsley, ground mustard, bread crumbs, flour, and salt and pepper, to taste, in a large bowl. Shape the mixture into 6 equal-sized oval patties and set aside on a plate.
• Heat a large frying pan over medium heat and add the canola oil and butter. When the butter foams add the patties and brown, about 3 to 4 minutes per side. Transfer the patties to a 13 by 9-inch baking dish. Drain all of the fat from the pan but leave any browned bits.
• Return the pan to medium heat and melt the butter for the gravy. Add the mushrooms, onion, and thyme and season with salt and freshly ground black pepper, to taste. Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 4 minutes. Sprinkle in the flour and mix until fully incorporated. Stir occasionally, until the flour is lightly toasted, about 3 minutes. Add the brandy and stir, scraping up any browned bits from the bottom of the pan. Slowly pour in the stock and stir until smooth. Let the mixture come to a boil and cook until sauce is reduced and thickened, about 8 minutes.
• Taste and add salt and freshly ground black pepper, if needed. Lots of pepper is good in this dish! Pour the sauce over the patties in the baking dish and cover with aluminum foil. Bake until the meat is tender and slightly pink in the middle, about 20 minutes. Remove the dish from the oven and serve.

BEEF PICADILLO

Steps:

• Soak the currants in the sherry.
• Meanwhile, heat the butter in a Dutch oven or pot over medium heat. Add the garlic and onions, then season with salt and pepper. Sweat until the onions are very tender, then stir in the paprika and chili powder. Stir in the sherry and currants.
• Puree the peppers with 1 cup water until smooth, then add the pureed peppers to the Dutch oven with the tomato sauce. Stir in the almonds and the Beef and Tomato Base, then bring to a simmer and let the flavors combine a few minutes. Adjust the seasoning and remove from the heat.
• Cool and store for a make-ahead meal or serve immediately. Reheat over medium heat, garnish with parsley and pass chips for dipping and topping.
• Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer.

EASY CHOPPED STEAK

Steps:

• In a bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into two 1/2-in.-thick patties. Pan-fry or broil for 5-7 minutes on each side or until a thermometer reads 160°.