° Panko breadcrumbs – 40 g (cup)
° Milk – 60 ml (¼ cup)
° lean ground beef – 675 g (1 ½ lb)
° scrambled eggs -2
° smoked paprika – 7.5 ml (1 teaspoon)
° Ground black pepper – 5 ml (1 teaspoon)
° butter 30 ml (2 tablespoons).
° minced onion -2
° Apple cider vinegar – 2 tablespoons (30 ml)
° Meat broth – 500 ml (2 cups)
° dark roasted flour – 30 ml (2 tbsp).
° mustard – 15 ml (1 tablespoon)
° Salt and pepper to taste
In bowl, Blend breadcrumbs // milk. Leave it to soak for two minutes. Add the meat, eggs, sweet pepper and half of the pepper. salt. Mix with your hands until mixture is smooth, then form into 8 small pieces.
In a large skillet over medium-high heat, brown half of the pancakes all at once in the butter for 6 to 8 minutes. Add salt and pepper. Reserve on a plate.
In the same skillet, over medium heat, saute the onions for 5 minutes in the hot fat. Sweetened with vinegar. Dehydration reduced approx. While whisking, add the broth, toasted flour, Worcestershire sauce, and the rest of the pepper. Bring the mixture to a boil and simmer over medium heat until the sauce thickens, stirring several times.
Remove from heat, then add mustard. Return the meat to the skillet and continue cooking for 2 minutes or until the meat is tender. Adjust the spices.
Serve the steaks with the sauce and steamed potatoes or mashed potatoes, if desired.