stewed hamburger steak with mushroom & demi-glace sauce

• u.s.
• metric

ingredients:

• 14 ounces ground beef
• 14 ounces onion
• 2 1/2 ounces shimeji mushrooms
• 4 ounces enoki mushrooms
• 1 egg
• 1/2 cup red wine
• 10 ounces demi-glace sauce
• a little salt
• a little pepper
• 1 teaspoon nutmeg
• 2 tablespoons salad oil
• 3 tablespoons bread crumbs

step 1:

Cut off the roots of the shimeji mushrooms. Cut off the roots of the enoki mushrooms 1 in. from the end and cut in half.

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:

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:

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:

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

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.