This braised hamburger steak with silky sauce is absolutely delicious! Fluffy and tender patties turn into restaurant-quality comfort food so easily! ♪
Ingredients
2 servings- Ground beef and pork blend300g
- Onion1 (200g)
- Panko breadcrumbs1/2 cup
- Milk3-5 tbsp
- Egg1
- All-purpose flour2 tbsp
- Mushrooms (shimeji, buna-shimeji, etc.)to taste
- Butter2 tbsp
- ★Salt and black peppera pinch
- ★Nutmega pinch
- ★Canned tomatoes1/2 cup
- ★Ketchup2 tbsp
- ★Red wine3 tbsp
- ★Worcestershire sauce2 tbsp
- ★Bouillon cube1
- ★Water2 cups
- ★Sugar1 tsp
- ★Salt and pepperto taste
Directions
45 min- 1
Finely chop 1 onion and sauté in a frying pan until softened. Let cool.
- 2
Add 5 tbsp milk to 1/2 cup panko breadcrumbs and soak until soft and moist.
- 3
In a bowl, combine 300g ground meat, cooled diced onion, soaked breadcrumbs, 1 egg, and 2 tbsp flour. Mix until sticky forms, then add a pinch of salt and pepper and a pinch of nutmeg. Mix for 50 strokes or more.
- 4
Oil your hands and shape the patty mixture into oval forms. Pat alternately between hands to remove air pockets.
- 5
Heat oil in a frying pan and cook the hamburger patties until both sides are golden brown. Set aside the meat juices in a separate container.
- 6
Wipe the frying pan clean and melt 2 tbsp butter. Sauté mushrooms to taste until softened. Add the reserved meat juices and all the ★ seasonings, then bring to a boil.
- 7
Return the patties to the pan and simmer over medium heat for about 15 minutes. The sauce will gradually thicken as it simmers.
- 8
Once the sauce reaches your desired thickness, plate and serve.
Tips
When cooking the hamburger patties, ensure the oil is hot enough before adding them to develop a golden crust and retain juiciness. Adjust the simmering time as needed for a more tender finish.
Nutrition
Per serving- Calories520 kcal
- Protein28 g
- Fat28 g
- Carbs35 g
- Sodium2.8 g
This braised hamburger steak with silky sauce is absolutely delicious! Fluffy and tender patties turn into restaurant-quality comfort food so easily! ♪
Ingredients
2 servings- Ground beef and pork blend300g
- Onion1 (200g)
- Panko breadcrumbs1/2 cup
- Milk3-5 tbsp
- Egg1
- All-purpose flour2 tbsp
- Mushrooms (shimeji, buna-shimeji, etc.)to taste
- Butter2 tbsp
- ★Salt and black peppera pinch
- ★Nutmega pinch
- ★Canned tomatoes1/2 cup
- ★Ketchup2 tbsp
- ★Red wine3 tbsp
- ★Worcestershire sauce2 tbsp
- ★Bouillon cube1
- ★Water2 cups
- ★Sugar1 tsp
- ★Salt and pepperto taste
Directions
45 min- 1
Finely chop 1 onion and sauté in a frying pan until softened. Let cool.
- 2
Add 5 tbsp milk to 1/2 cup panko breadcrumbs and soak until soft and moist.
- 3
In a bowl, combine 300g ground meat, cooled diced onion, soaked breadcrumbs, 1 egg, and 2 tbsp flour. Mix until sticky forms, then add a pinch of salt and pepper and a pinch of nutmeg. Mix for 50 strokes or more.
- 4
Oil your hands and shape the patty mixture into oval forms. Pat alternately between hands to remove air pockets.
- 5
Heat oil in a frying pan and cook the hamburger patties until both sides are golden brown. Set aside the meat juices in a separate container.
- 6
Wipe the frying pan clean and melt 2 tbsp butter. Sauté mushrooms to taste until softened. Add the reserved meat juices and all the ★ seasonings, then bring to a boil.
- 7
Return the patties to the pan and simmer over medium heat for about 15 minutes. The sauce will gradually thicken as it simmers.
- 8
Once the sauce reaches your desired thickness, plate and serve.
Nutrition
Per serving- Calories520 kcal
- Protein28 g
- Fat28 g
- Carbs35 g
- Sodium2.8 g
Tips
When cooking the hamburger patties, ensure the oil is hot enough before adding them to develop a golden crust and retain juiciness. Adjust the simmering time as needed for a more tender finish.