• Ground beef and pork blend300g
• Onion1 (200g)
• Panko breadcrumbs1/2 cup
• Milk3–5 tbsp
• Egg1
• All-purpose flour2 tbsp
• Mushrooms (shimeji, bunapi, etc.)to taste
• Butter2 tbsp
• ★Salt and peppera pinch
• ★Nutmega pinch
• ★Canned crushed tomatoes1/2 cup
• ★Ketchup2 tbsp
• ★Red wine3 tbsp
• ★Worcestershire sauce2 tbsp
• ★Bouillon cube1
• ★Water2 cups
• ★Sugar1 tsp
• ★Salt and pepperto taste

1. 1

   Finely dice 1 onion and sauté in a frying pan until soft and translucent. Set aside to cool.

2. 2

   Combine 1/2 cup panko breadcrumbs with 3–5 tbsp milk and let soak until softened.

3. 3

   In a large bowl, combine 300g ground meat blend, the cooled diced onion, soaked breadcrumbs, 1 egg, and 2 tbsp flour. Mix well until sticky. Add a pinch each of salt and pepper and nutmeg, then mix the entire mixture together more than 50 times.

4. 4

   Lightly oil your hands and shape the meat mixture into oval patties. Toss each patty back and forth between your hands to remove any air pockets.

5. 5

   Heat oil in a frying pan and cook the patties until both sides are nicely browned. Reserve the meat juices released during cooking in a separate container.

6. 6

   Wipe the frying pan clean, melt 2 tbsp butter, and sauté the mushrooms until softened. Add the reserved meat juices and all the ★ seasonings, then bring to a boil.

7. 7

   Return the patties to the pan and simmer over medium heat for about 15 minutes. The sauce will gradually thicken as it cooks.

8. 8

   Once the sauce has reached your desired consistency, plate and serve.

When searing the patties, make sure the oil is fully heated before adding them — this helps create a good crust on the outside and locks in the juices. Adjust the simmering time as needed while keeping an eye on the patties for an even more tender result.

• Calories450 kcal
• Protein20.7 g
• Fat27.3 g
• Carbs24 g
• Sodium1.8 g