Ground steak with red pepper sauce
================================== 2026-03-12 *


Note: It's all in the sauce, which is what makes this recipe so special. You can use commercially prepared ground beef or grind it yourself; in either case, make sure the meat isn't too lean.

Serves 2

Inspired by Steaks hachés maison, sauce aux poivrons et à la crème

Ingredients:
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350g minced beef (not too lean)
1 small onion, finely chopped (for the meat)
1 small/medium egg
1 tsp Dijon mustard
Breadcrumbs (optional - see text)

1 onion, sliced (for the sauce)
1 small red bell pepper, sliced
1 crushed garlic clove
1 tbsp tomato puree
1 bay leaf
1/2 tsp ground cumin
200ml veal stock
200ml dry white wine
2 Pinch of Espelette pepper (opt)
Chopped parsley for serving.
S + P

Preparation:
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Sweat the onion for the meat in a little extra virgin olive oil with a pinch of salt.

In a bowl, combine the meat, onion, egg, and mustard, and mix well.

If the mixture is too loose, add a little breadcrumbs.

Divide the meat into 4 portions and shape into 4 thin patties. Set aside.

In a large skillet, large enough to hold the sauce and meat, sauté the bell pepper for a few minutes, then the onion for a few more minutes. Add the garlic, and when the pepper and onion have softened, sprinkle the mixture with 1 slightly heaped tablespoon of flour. Stir, add half the wine and the stock. Stir to dissolve the flour.

Add the bay leaf, tomato purée, cumin, Espelette pepper (opt), and pepper, and simmer for about 20 minutes, stirring occasionally.

When the sauce is almost ready, heat a pan with a little extra virgin olive oil. Season the steaks with salt and grill them for about 4 minutes on each side.
Transfer them to the sauce, then deglaze the pan with the remaining wine and add it to the sauce.

After a few minutes, serve with a little parsley for garnish.

Goes well with mashed potatoes, fries, or sautéed potatoes.