Hamburger Steak

Ingredients

• 1½ pound beef of the lower sirloin or upper round
• 4 ounces fine-ground suet
• 1 even tablespoonful salt
• ½ even teaspoonful pepper
• 1 egg
• 2 tablespoonfuls fine-chopped onion
• 1 ounce butter
• 1 teaspoonful flour
• ½ cupful boiling water

Method

1. 1

   Grind the meat, mix with suet, salt, pepper, egg, and onion.

2. 2

   Form into 6 balls, flatten, roll in bread crumbs, and fry in butter until light brown.

3. 3

   Make a sauce with flour, boiling water, and beef extract, pour over the steak, and serve with Lyonnaise potatoes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 166. The excerpt below is the record exactly as published.

Hamburger Steak.— Procure 1Y» pound beef of the lower sir- loin or upper round, remove all the fat and stringy parts ; put the meat in a chopping machine, and grind it very fine ; mix with 4 ounces fine-ground suet, 1 even tablespoonful salt, Ys even teaspoon- ful pepper, 1 egg, and 2 tablespoonfuls fine-chopped onion. After mixing all well together, form the meat into 6 round balls, flatten, and roll them in grated bread crumbs, then place a frying pan with one ounce butter over the fire ; as soon as hot, put in the steaks, and fry light brown or about 3 minutes on each side ; arrange them on a hot dish, put 1 teaspoonful fiour in the pan, stir for a minute, add 248 MEATS. Vs cupful boiling water and a little beef extract, cook 2 minutesi then strain ; add a small piece of butter and a pincb of salt, pour it oyer the steak, and serve with Lyonnaise potatoes. Hamburger Steak with Onion Sauce.— Mix ly, pound fine- ground or chopped lean beef with 4 ounces fine-chopped suet, re- move all stringy parts, season with 1 even tablespoonful salt, V^ even teaspoonf ul pepper ; mix all well together ; form this into 6 steaks, roll them in fine-sifted bread crumbs, and fry light brown in butter, about 3 minutes on each side. When done, lay the steaks on a hot dish, put 1 cupful fine-chopped onions in the pan, add a little more butter, cover and cook 6 minutes, then add Ys teaspoonful flour, stir a minute, add V^ cupful stock or boiling water, with a little beef extract, and season with salt ; cook 3 minutes. Pour the sauce over the steaks and serve with boiled potatoes. Hanovarian Steak. — Procure ly, pound lean tender beef off the sirloin, grind it exceedingly fine in a meat grinder (or chop it very fine), season with 1 even tablespoonful salt, y^ even teaspoonful pepper ; form this into 6 flat cakes, brush over with melted butter, lay on a hot broiler, and broil 4 minutes on each side, turning fre- quently. At the same time place a deep frying pan with 1 ounce butter

Cook this with the app: pantry check, scaling, and the assistant.