2 cups (500 ml) beef broth

2 tbsp dark toasted flour (see note)

1/2 tsp crushed black peppercorns

1 1/2 lb (675 g) lean ground beef

2 tbsp butter

1 onion, thinly sliced

1/2 cup (125 ml) Marsala wine

In a bowl, whisk together the broth, toasted flour and pepper until smooth. Set aside.

Shape the ground beef into 8 patties.

In a large skillet over high heat, brown half of the patties at a time in the butter. Season with salt and pepper. Set aside on a plate.

In the same skillet over medium-high heat, brown the onion. Deglaze with the Marsala and reduce until almost dry. Add the reserved broth mixture and bring to a boil. Boil for 5 minutes or until the sauce has thickened. Return the patties to the skillet and continue cooking for 2 minutes or until cooked through.

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