Sauté the chopped Onion in a pan over medium heat until soft and translucent, about 5 minutes. Let it cool completely.
In a small bowl, combine Panko and Milk. Let it soak for 5 minutes.
In a large mixing bowl, combine Ground beef, Ground pork, cooled sautéed Onion, soaked Panko-Milk mixture, Egg, Salt, Black pepper, and Nutmeg (if using). Mix thoroughly by hand until the mixture becomes cohesive and sticky.
Divide the meat mixture into 4 equal portions. Form each portion into an oval or round patty, about 2 cm thick. Make a shallow indentation in the center of each patty to help it cook evenly and prevent bulging.
Heat Olive oil in a large pan over medium heat. Place the patties in the pan and cook for 3-5 minutes per side until beautifully browned.
Reduce the heat to low. Add a splash of Water or Beef broth (or Red wine if using for steaming) to the pan, cover immediately with a lid, and steam for 5-7 minutes until the patties are cooked through. Remove the patties from the pan and set aside on a plate, covered to keep warm.
To make the sauce, in the same pan (without washing), melt Butter over medium-low heat. Add All-purpose flour and cook, stirring constantly, for 1 minute to make a roux.
Gradually whisk in Water or Beef broth, Ketchup, Worcestershire sauce, Red wine (if using), Soy sauce, and Granulated sugar. Bring to a simmer and stir until the sauce thickens to your desired consistency.
Place the cooked Hamburg Steaks on serving plates. Pour the warm sauce generously over each steak. Serve immediately with steamed rice and sautéed vegetables if desired.
Cook this in the app — save it & get tonight’s menu
Get the app
