{"id":350,"date":"2023-08-15T21:46:21","date_gmt":"2023-08-15T21:46:21","guid":{"rendered":"https:\/\/recettesquebec.org\/?p=350"},"modified":"2023-08-16T03:53:12","modified_gmt":"2023-08-16T03:53:12","slug":"hamburger-steak-with-mushrooms","status":"publish","type":"post","link":"https:\/\/recettesquebec.org\/fr\/hamburger-steak-with-mushrooms\/","title":{"rendered":"Hamburger steak aux champignons"},"content":{"rendered":"<p>On cuisine cette recette en utilisant des galettes de b\u0153uf hach\u00e9 congel\u00e9es qu\u2019il suffit de sortir du cong\u00e9lateur pour mettre dans la po\u00eale chaude. On r\u00e9serve ensuite la viande pour dorer les champignons et pr\u00e9parer la sauce. Une pur\u00e9e de pommes de terre au ma\u00efs qu\u2019on badigeonne d\u2019un m\u00e9lange d\u2019harissa et de beurre fondu accompagne la viande. Clin d\u2019\u0153il au p\u00e2t\u00e9 chinois, ce plat go\u00fbteux a tout pour plaire.<\/p>\n<div id=\"jeg_food_recipe\" class=\"jeg_food_recipe_wrap\">\n                            <div class=\"jeg_food_recipe_title\">\n                        <h3>Hamburger steak aux champignons<\/h3>\n                        <div class=\"jeg_food_recipe_meta\">\n                        <div class=\"meta_time\">\n                        <i class=\"fa fa-clock-o\"><\/i>\n                        <span class=\"meta_text\">Cooking time: 30 minutes<\/span>\n                    <\/div><div class=\"meta_level\">\n                        <i class=\"fa fa-star\"><\/i>\n                        <span class=\"meta_text\">Niveau:<\/span>\n                        <span>Facile<\/span>\n                    <\/div>\n                    <\/div>\n                        <a href=\"#\" class=\"jeg_food_recipe_print\">\n                        <i class=\"fa fa-print\"><\/i>\n                        <span>Imprimer<\/span>\n                    <\/a>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_ingredient\">\n                        <h4>Ingr\u00e9dients<\/h4>\n                        <ul><li><i class=\"jeg_checkmark\"><\/i> 4 Galettes de b\u0153uf hach\u00e9. Mi-maigre, chacune 6 oz (170 g), congel\u00e9<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/4 tasse de Beurre<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/2 lb de Champignons blancs coup\u00e9s en deux<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 cuill\u00e8res \u00e0 table de Farine tout usage non blanchie<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 tasses de Bouillon de b\u0153uf \u00e0 faible teneur en sodium<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 cuill\u00e8re \u00e0 table de Sauce Worcestershire<\/li><\/ul>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_instruction\">\n                        <h4>Instructions<\/h4>\n                        <ol>\n<li>Dans une grande po\u00eale antiadh\u00e9sive \u00e0 feu moyen-\u00e9lev\u00e9, dorer les galettes congel\u00e9es dans la moiti\u00e9 du beurre (30 ml\/2 c. \u00e0 soupe), 5 minutes de chaque c\u00f4t\u00e9 (voir note). Saler et poivrer. R\u00e9server sur une assiette. Rincer et essuyer la po\u00eale.<\/li>\n<li>Dans la m\u00eame po\u00eale, dorer les champignons dans le reste du beurre 5 minutes. Saupoudrer de la farine et poursuivre la cuisson 1 minute en remuant. Verser le bouillon et la sauce Worcestershire. Porter \u00e0 \u00e9bullition en fouettant jusqu\u2019\u00e0 ce que la sauce \u00e9paississe. Remettre les galettes dans la po\u00eale. Couvrir et poursuivre la cuisson 5 minutes ou jusqu\u2019\u00e0 ce que les galettes soient compl\u00e8tement cuites. Rectifier l\u2019assaisonnement.<\/li>\n<li>D\u00e9poser les galettes dans des assiettes. R\u00e9partir les champignons et la sauce. Accompagner de la pur\u00e9e de pommes de terre au ma\u00efs et beurre d\u2019harissa, si d\u00e9sir\u00e9.<\/li>\n<\/ol>\n<p><em>Note de Ricardo<\/em><\/p>\n<blockquote><p>Si vous utilisez des galettes de b\u0153uf fra\u00eeches, dorez-les seulement 3 minutes de chaque c\u00f4t\u00e9, puis poursuivez la cuisson avec les autres ingr\u00e9dients.<\/p><\/blockquote>\n\n                    <\/div>\n                        <\/div><p>You need to <a href=\"https:\/\/recettesquebec.org\/wp-login.php?redirect_to=https%3A%2F%2Frecettesquebec.org%2Ffr%2Fhamburger-steak-with-mushrooms%2F\">login<\/a> or <a href=\"https:\/\/recettesquebec.org\/wp-login.php?action=register&redirect_to=https:\/\/recettesquebec.org\/fr\/hamburger-steak-with-mushrooms\/\">register<\/a> to bookmark\/favorite this content.<\/p>","protected":false},"excerpt":{"rendered":"<p>We cook this recipe using frozen ground beef patties that just take out of the freezer and put in the hot pan. Then reserve the meat to brown the mushrooms and prepare the sauce. Mashed potatoes with corn brushed with a mixture of harissa and melted butter accompanies the meat. A nod to shepherd&#8217;s pie, [&hellip;]<\/p>","protected":false},"author":3,"featured_media":354,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","jnews-multi-image_gallery":[],"jnews_single_post":{"source_name":"","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"3","single_blog_custom":"","parallax":"1","fullscreen":"1","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"top","share_float_style":"share-monocrhome","show_share_counter":"1","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"0","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"0","post_reading_time_wpm":"300","show_zoom_button":"0","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"1","show_author_box":"1","show_post_related":"1","show_inline_post_related":"0"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored by","sponsored_post_name":"","sponsored_post_url":"","sponsored_post_logo_enable":"0","sponsored_post_logo":"","sponsored_post_desc":"","disable_ad":"0"},"jnews_primary_category":{"id":"60","hide":""},"jnews_food_recipe":[],"enable_food_recipe":"1","food_recipe_title":"Hamburger Steak with Mushrooms","food_recipe_description":"","food_recipe_serve":"","food_recipe_time":"30","food_recipe_prep":"10","food_recipe_level":"Easy","food_recipe_keywords":"","food_recipe_category":"","food_recipe_cuisine":"","food_recipe_yield":"","food_recipe_calories":"","enable_print_recipe":"1","ingredient":[{"item":"4 Ground beef patties. Medium-lean, each 6 oz (170 g), frozen"},{"item":"1\/4 cup Butter"},{"item":"1\/2 lb White mushrooms halved"},{"item":"2 tablespoons Unbleached all-purpose flour"},{"item":"2 cups Low-sodium beef broth"},{"item":"1 tablespoon Worstershire sauce"}],"instruction":"<ol>\r\n \t<li>In a large non-stick skillet over medium-high heat, brown the frozen patties in half of the butter (2 tbsp) for 5 minutes on each side (see note). Season with salt and pepper. Set aside on a plate. Rinse and dry out the skillet.<\/li>\r\n \t<li>In the same skillet, brown the mushrooms in the remaining butter for 5 minutes. Sprinkle with the flour and cook for 1 more minute white stirring. Pour in the broth and Worcestershire sauce. Bring to a boil while whisking until the sauce thickens. Return the patties to the skillet. Cover and cook for 5 minutes or until the patties are cooked through. Adjust the seasoning.<\/li>\r\n \t<li>Serve the patties on plates. Top with the mushrooms and sauce. Serve with mashed potatoes with corn and harissa butter, if desired.<\/li>\r\n<\/ol>\r\n<em>Note from Ricardo<\/em>\r\n<blockquote>If you are using fresh patties, brown them for only 3 minutes per side at step 1. Then proceed with the remaining steps.<\/blockquote>","jnews_social_meta":{"fb_title":"","fb_description":"","fb_image":"","twitter_title":"","twitter_description":"","twitter_image":""},"jnews_paywall_metabox":[],"jnews_override_counter":{"override_view_counter":"1","view_counter_number":"0","override_share_counter":"1","share_counter_number":"0","override_like_counter":"1","like_counter_number":"0","override_dislike_counter":"1","dislike_counter_number":"0"},"footnotes":""},"categories":[40,60],"tags":[79],"class_list":["post-350","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-main-course","tag-beef"],"_links":{"self":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/350","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/comments?post=350"}],"version-history":[{"count":2,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/350\/revisions"}],"predecessor-version":[{"id":353,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/350\/revisions\/353"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media\/354"}],"wp:attachment":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media?parent=350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/categories?post=350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/tags?post=350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}