the Iberian

The Iberian Recipe

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Lynnda Cloutier


Who doesn't love a juicy hamburger, smothered with peppers and onions, topped with a delicious sauce?
From my old recipes


★★★★★ 1 vote



  • ·
    1 pound ground beef, chuck or round
  • ·
    1 teaspoon salt
  • ·
    1/4 teaspoon pepper
  • ·
    2 tablespoons margarine
  • ·
    1 tablespoon finely chopped shallots or green onions
  • ·
    one half green pepper, cut into strips
  • ·
    one half red pepper, cut into strips
  • ·
    1 tablespoon bottled steak sauce
  • ·
    1 tablespoon prepared mustard
  • ·
    2 tablespoons dry sherry
  • ·
    2 tablespoons chopped parsley
  • ·
    four hamburger rolls, split, buttered and toasted

How to Make the Iberian


  1. lightly mix beef with salt and pepper. Shape into four patties.
  2. . Melt margarine in large skillet. Pan fry burgers four minutes. Turn and pushed to one side of skillet. Add oil, shallots, and peppers. After four minutes, remove burgers. Keep warm. Continue to cook peppers, stirring often five more minutes or until crisp tender
  3. . Remove and keep warm. Stir steak sauce, mustard, and Sherry into skillet. Stir over low heat until well blended with drippings. Cook, uncovered till reduced to about half, 2 to 3 minutes. Stir in parsley. Arrange burgers on bottom halves of rolls. Pile peppers on top and spoon sauce over. Top each with remaining half of roll. Garnish with a few fresh quartered mushrooms, if desired. Serves four
    my old recipes

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About the Iberian

Course/Dish: Beef

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