So my sister wanted me to pass her the recipe for my hamburger steak, but I never wrote it down.
Until now. Mind you, I never measured anything . . .
Hamburger patties from scratch / hamburger steaks
- minced beef, about 200 to 300 grams (lean or whatever you like)
- about a spoonful of chicken liver pate or pork pate
- some mushroom sauce / beef gravy seasoning mix (powdered form, McCormick's is good)
- garlic salt
- coarsely ground black pepper
- Mixed herbs or Italian Seasoning
- some minced garlic
- some mustard (Djion, English or honey mustard--whatever you like)
- for super hamburger steaks, add in a few finely chopped button mushrooms (white or brown)
- 1 egg (small egg for 200 grams of beef, larger egg for 300 grams of beef)
- some Japanese style breadcrumbs
1) Dump minced beef into mixing bowl.
2) Season beef liberally with garlic salt, black pepper, some Italian Seasoning, some gravy seasoning mix, a spoon of minced garlic, a spoon of pate and a squirt/teaspoon of mustard (depends on type of mustard--the teaspoon is generally for hot English mustard).
3) Mix the beef and seasonings together, then add in the egg (and finally chopped mushrooms if you are having them).
4) Mix in the egg until everything is well combined. The mixture will be rather gloopy at this point.
5) Add in some breadcrumbs to the gloopy beef mixture, mix and add more breadcrumbs until the beef mixture starts to become more dough-like and you can shape patties from it. (200 - 300 grams of beef can give you around 4 patties. The thickness of the patty depends on you. The thicker the patty, the longer the cooking time.)
6) Heat a frying pan and slosh in some olive oil and a bit of minced garlic.
7) Do not burn the garlic, turn the heat down to low.
8) Place one of beef patties into the pan and cook for a few minutes and flip it over with a spatula. (The side that has been cooked will show some browning.)
9) Turn over the hamburger steak a few more times in the pan before placing on paper kitchen towels to drain off some of the oil. Do the same for the rest of the patties.
10) Using the same pan, fry some chopped button mushrooms.
11) Add some water to the pan, sprinkle on the rest of the beef/brown/mushroom gravy mix and turn the heat up so that gravy can boil and thicken.
12) When the gravy thickens, turn off the heat and transfer the gravy into a bowl before serving with the hamburger steaks. Buns/bread with cheese is optional. Alternatively, a nice salad by the side will do.
- Butterhead lettuce (around one small head of butterhead lettuce per person)
- Fresh mint (however much you like)
- Fresh basil (however much you like)
- Japanese style sesame-seed and peanut salad dressing
- Pepper to taste
1) Chop the butterhead lettuce finely. Place into a bowl.
2) Pick fresh mint and basil leaves, wash and add to the lettuce. (Mint and basil leaves may be torn into smaller shreds if preferred.)
3) Sprinkle on pepper to taste and slosh on as much salad dressing as you like.
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