Hamburg Steak

Ingredients

• one and one-half pounds of trimmed beef
• four ounces of beef marrow
• some chopped onions
• one raw egg
• salt
• pepper
• a dinner roll soaked in water and chopped fine
• a spoonful of flour
• one-half cup of stock or water

Method

1. 1

   Pass beef and marrow through a meat chopper.

2. 2

   Simmer onions in butter until brown.

3. 3

   Mix meat with onions, salt, pepper, egg, parsley, and soaked roll.

4. 4

   Form into steaks, roll in breadcrumbs, and fry in butter.

5. 5

   Make gravy with flour and stock from the pan.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 250. The excerpt below is the record exactly as published.

Hamburg steak Strawberry ice cream Lorraine potatoes Cakes Cole slaw, Thousand Island dressing Coffee Limburger cheese Rye bread and pumpernickle SUPPER Coffee Chicken salad Orange juice. Strain the juice of peeled oranges through a napkin, and serve in glass surrounded with fine ice. Eggs au beurre noir. Use soft-fried or shirred eggs. Put a piece of butter in hot frying pan and when nearly black and smoking add a dash of vinegar, and pour over the eggs. Drop a few capers and chopped parsley on top, and salt and pepper. Hamburg steak. To one and one-half pounds of trimmed beef, add four ounces of beef marrow, and pass through meat chopper, medium fine. Simmer some chopped onions in butter until nice and brown. Mix the meat and onions with salt, pepper, one raw egg, some chopped parsley, and a dinner roll soaked in water and chopped fine. Form the meat in round steaks one- half inch thick, roll in bread crumbs, and fry in pan in butter for about ten minutes. Remove the steaks carefully. Add a spoonful of flour to gravy in pan, simmer a little, and then add one-half cup of stock or water

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