Beef and Onion Patty Cakes with Creamy Pickle Pan Sauce, Smashed Potatoes, and Garlicky Green Beans

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the potatoes in a pot with water and 1 teaspoon of salt, bring to a boil, and cook for 15 to 18 minutes until fork-tender. Drain well.

2. 2

   While the potatoes cook, combine in a large bowl the ground beef, half of the chopped onion, half of the garlic, breadcrumbs, egg, milk, Worcestershire sauce, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

3. 3

   Divide the mixture into 8 portions and shape into thick, compact patty cakes. Let them rest for 5 minutes so they hold their shape.

4. 4

   Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Brown the patty cakes for 4 to 5 minutes per side, until well seared and cooked through. Transfer to a plate and keep warm.

5. 5

   In the same skillet, reduce to medium heat and add the remaining onion. Cook for 4 to 5 minutes until softened and lightly golden. Add the remaining garlic and cook for 30 seconds. Sprinkle in the flour and cook for 1 minute, stirring constantly.

6. 6

   Gradually add the beef broth, scraping up the browned bits from the skillet. Stir in the chopped pickles, remaining Dijon mustard, and sour cream. Cook over low heat for 2 to 3 minutes until creamy. Return the patty cakes to the skillet and spoon the sauce over them for 2 more minutes without letting it boil hard.

7. 7

   Transfer the cooked potatoes to a baking sheet or oven-safe dish. Gently smash them with the bottom of a glass. Drizzle with half of the remaining olive oil, dot with half of the remaining butter, then season with the rest of the smoked paprika, 1/2 teaspoon salt, and a little black pepper. Roast for 18 to 20 minutes at 220°C / 425°F until golden and crisp.

8. 8

   While the potatoes roast, heat the remaining butter and remaining olive oil in a skillet over medium heat. Add the green beans, 1/4 teaspoon salt, and the rest of the black pepper. Sauté for 4 minutes, then add the remaining garlic from the divided amount and cook 1 minute more until the green beans are tender-crisp.

9. 9

   Turn off the heat under the sauce and sprinkle the fresh parsley over the patty cakes and sauce. Serve 2 patty cakes per portion with creamy pickle pan sauce, crispy smashed potatoes, and garlicky green beans.

10. 10

    If you want to reheat before serving, do so gently over low heat or in a 160°C / 325°F oven for 8 to 10 minutes to keep the sauce from splitting.