Hamburg Steak in Wine Gravy Print Email

Lean ground sirloin stars in this old-world Hamburg Steak. Change up the ingredients or skip the sauce and make this recipe yours!

1 pound ground sirloin, 95% lean
1-2 TBS minced fresh parsley
1/4 onion, to taste, minced
1-2 tsp horseradish
1 – 2 TBS of your favorite steak sauce
1 handful of breadcrumbs, as needed
2 TBS wine of your choice
1/4 – 1/2 onion, minced
2 tsp flour
1 cup rich low sodium beef stock or thin demi glace (More Than Gourmet’s Glace di Viande or Demi Glace Gold suggested)
Fleur de Sel (sea salt flakes) and fresh cracked pepper
1-2 TBS minced fresh parsley

Combine the freshly ground beef with 1-2 TBS parsley as well as the onion, horseradish and steak sauce - blend well (feel free to adjust these seasonings). Mix in a handful of breadcrumbs (more breadcrumbs made the meat more tender and loaf-like, less crumbs keep the texture meaty). Mash lightly to blend well and shape into 2-4 firm patties.

Sauté the patties over medium heat with a little oil in a heavy stick-free pan to brown and cook through – 155 degrees internal, partially cover to control cooking and splatter as needed. Be attentive and brown evenly. When the patties are about half done, add 1/4 to 1/2 minced onion to the pan with a dab of oil and sauté / deglaze pan (mushrooms are nice too). Remove steaks from heat and serve with onions and steak sauce, or continue to make sauce.

Sprinkle the onions with about 2 tsp flour and blend in well, adding a drizzle of oil if needed, and cook to marry. Constantly stirring, slowly add the wine to dissolve the flour. Whisk in stock, simmering to reduce and thicken slightly, taste and adjust. Add back steaks and simmer for a couple of minutes.

Serve steaks smothered in sauce, sprinkled with fleur de sel, fresh ground pepper and fresh parsley. – Chef Michaelangelo (mick) Rosacci, --