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stewed hamburger steak with mushroom & demi-glace sauce

Stewed Hamburger Steak with Mushroom & Demi-Glace Sauce
Ingredients Ingredients

ingredients:

  • 400 g ground beef
  • 400 g onion
  • 70 g shimeji mushrooms
  • 120 g enoki mushrooms
  • 1 egg
  • 120 ml red wine
  • 285 g demi-glace sauce
  • a little salt
  • a little pepper
  • 1 teaspoon nutmeg
  • 2 tablespoons salad oil
  • 3 tablespoons bread crumbs
Step 1

step 1:

Cut off the roots of the shimeji mushrooms. Cut off the roots of the enoki mushrooms 3 cm. from the end and cut in half.

Step 2

step 2:

Chop the onion. Heat 1 tablespoon of the salad oil in a frying pan over a medium flame and sear the onion. After it becomes clear, remove from the heat and cool for more than 20 minutes.

Step 3

step 3:

Beat the egg and mix with the ground beef, seared onion, bread crumbs, salt, pepper and nutmeg in a big bowl. Form into 4 balls and flatten into patties.

Step 4

step 4:

Heat the remaining tablespoon of oil in the frying pan over a medium flame and add the patties. Cover and sear the patties for a couple of minutes.

Step 5

step 5:

After they change color, sear the opposite side for a couple of minutes.

Step 6

step 6:

Add the red wine and boil for a minute. Add the mushroom pieces and demi-glace sauce, and simmer for 8 minutes on low heat. Remove from heat.

Kinoko-demigurasu-sōsu no nikomi-hanbāgu

comment:

Hamburger steak with demiglace-sauce and mushrooms is very popular in Japan. The combination has a rich taste and is very delicious.

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Int'l. recipes with a Japanese twist