These hamburger steaks are finished with a simple butter and red wine sauce, taking them from ordinary to extraordinary.
The sauce for the hamburger steaks is made with butter which makes it less heavy than the typical gravy or creamy sauce. If you prefer gravy, use a prepared gravy or make a simple pan gravy with drippings and beef stock. See the tips for a simple gravy recipe and preparation instructions.
- 2 pounds lean ground beef
- 1/2 cup finely chopped onion
- 1 large egg, lightly beaten
- 2 large egg yolks, lightly beaten
- 1 to 2 tablespoons fine dry bread crumbs, optional
- salt and pepper to taste
- 6 tablespoons butter
- 3 tablespoons dry red wine, good quality
- In a large bowl, combine and blend the ground beef, chopped onion, beaten egg and egg yolks, bread crumbs, if using, salt, and pepper. Using your hands, shape the meat mixture into six 1/2-inch thick oblong steaks )about 5 ounces each).
- In a large skillet, heat 3 tablespoons butter over medium-high heat. Add the beef and brown on both sides, until insides are just barely pink or no longer pink. Transfer to a hot serving dish.
- Note: According to the USDA, the minimum safe temperature for ground beef is 165 F.
- Add the remaining butter and the wine to the frying pan, and simmer until most of the liquid has evaporated. Spoon over the steaks and serve.
- Basic Pan Gravy: Leave 2 tablespoons of drippings in the skillet. Place the pan back over medium heat. Dissolve 2 tablespoons of cornstarch in 3 tablespoons of cold water. Pour the cornstarch and water slurry into the hot drippings and whisk to blend thoroughly. Add 2 cups of low sodium or unsalted beef stock. Season with salt and pepper, to taste.
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