Stewed Hamburg Steak
Ingredients: Olive oil, String bean pods, Red bell peppers, Water, Salt · 35 min cook time · 650kcal · ~₩15,770
Ingredients
1큰술 Olive oil, 100g String bean pods, 0.5개 Red bell peppers, 0.5큰술 Water, 1꼬집 Salt, 1꼬집 Pepper, 10g Butter, 140g Onion, chopped, 1큰술 Milk, 15g Soft Panko, 250g Ground Beef and Pork, 0.5작은술 Salt, 1개 Egg, small-size, 1꼬집 Black Pepper, coarsely ground, 1작은술 Garlic, chopped, 100g Button mushrooms, 50ml Red wine, 200g Packaged, boiled tomatoes, 0.5작은술 Sugar, 2큰술 Tomato ketchup, 1개 Bouillon or consomme cube, 100ml Water, 50g Pizza cheese, 1꼬집 Parsley
Instructions
1. Heat a half tablespoon of olive oil in a pan. Add the string bean pods and red bell peppers. When they begin to brown, add about a half tablespoon of water and cover with a lid immediately.
2. Mix lightly midway through and cover again. When the water is reduced and the vegetables become tender to your liking, remove and place them onto a plate. Season with salt and pepper. Toss to coat.
3. Wipe the pan clean with a paper towel. Heat the pan again. Add the butter and coat the pan with it. Add the chopped onion. Saute the onion until the moisture is reduced and the color turns translucent. The onion can be slightly browned.
4. Divide the sauteed onion in half. For the patties, place half of the onion onto a tray. The remaining onion in the pan is for the sauce. Spread the onion in the tray and refrigerate it until thoroughly chilled.
5. Add the milk to the soft panko, Japanese breadcrumbs. Stir and moisten the panko evenly.
6. Add the salt to the ground beef and pork and mix. Mix it thoroughly until the meat becomes gooey.
7. To the empty space, add the chilled onions, soft panko moistened with milk, a small egg, and coarsely ground black pepper. Then, mix only the binding ingredients. Once mixed, combine it with the meat. Mix thoroughly.
8. When combined, divide the mixture into two equal portions. Take one half, and throw it into the bowl multiple times to remove the air inside. Remove the air from the other half as well.
9. Coat your hands with olive oil. Then, shape the meat mixture into an oval with your hands. Make the surface smooth, slightly dent the center, and place the patty onto a tray lined with plastic wrap. Shape the other patty as well with olive oil and place it onto the tray.
10. Add a half tablespoon of olive oil to a pan and heat on medium heat. Spread the oil in the pan. Hold each patty in your hand and gently place it onto the pan.
11. Occasionally rotate the pan to brown evenly. Press in the center of the patties with your fingers again. After about 2 minutes of cooking, gently lift the patty to check the other side. When it browns thoroughly, flip the patties. Cook the other side for 1.5 minutes. Again, rotate the pan to brown the other side evenly.
12. When both sides are well browned, remove the patties and place them onto a tray. It is okay if the meat is not cooked all the way through at this point, as it will be simmered later.
13. Turn on the burner. Add a half tablespoon of olive oil. Distribute the onion. When the onion is warm, add the chopped garlic and mix quickly. Add the button mushrooms.
14. When the garlic gives off a fragrant aroma and the mushrooms are coated with oil, add the red wine and cook down the sauce a little. When the alcohol has completely evaporated, add the packaged, boiled tomatoes.
15. Add the sugar to soften the sourness of the tomatoes. Add the tomato ketchup. Crumble in the bouillon or consomme cube. Add the water. Stir well and bring it to a boil.
16. Put the hamburg steaks back in the pan. They should be almost submerged in the sauce at this point. Ladle the sauce over the top. Cover tightly and simmer for 5 to 6 minutes on low heat.
17. Open the lid once halfway through and ladle the sauce over the hamburg steaks quickly. When simmered for 5 to 6 minutes, open the lid. When you are not sure if it is cooked through, skewer the meat with a bamboo stick. If the juices are clear, it is ready.
18. Test the sauce. Then, adjust the taste with salt and pepper. If the sauce is too loose, try adding a few soft panko to give it an appetizing thickness.
19. Place your favorite amount of pizza cheese on top of the hamburg steaks, cover, and cook for 1 to 2 minutes until the cheese melts.
20. Ladle a generous amount of the sauce along with the mushrooms into a soup dish. Place the hamburg steak in the center. Garnish with the red bell peppers and string bean pods around it. Finally, sprinkle parsley on top of the cheese and enjoy it with the sauce!
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