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German Beefsteak | Juicy with Braised Onions
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25 min
Quick
Knuspr-Küche
Der unschlagbare Klassiker der deutschen Hausmannskost: Saftig gebratene Rinderhacksteaks mit würzigem Senf und Majoran, gekrönt von zart karamellisierten Schmorzwiebeln in kräftigem Bratensud. In nur 25 Minuten zubereitet!
Ingredients
Preparation method
Preparation
Finely dice half an onion. Cut the remaining onions into thin half rings. Wash the parsley, shake dry, and chop finely.
In a bowl, combine the ground beef with the finely diced onion, egg, breadcrumbs, medium-hot mustard, dried marjoram, and half of the chopped parsley. Season generously with fine table salt and ground black pepper, then knead everything into a uniform mixture. Shape the mixture into 2 equal-sized, roughly 2 cm thick oval beefsteaks.
Cooking & braised onions
Heat 1 tablespoon of clarified butter in a large pan over medium to high heat. Add the shaped beefsteaks and sear sharply on both sides for 4 to 5 minutes each, until they have a golden-brown crust but remain tender and juicy on the inside. Remove the beefsteaks from the pan and keep warm on a plate.
Chef's tip
Tip: For an especially tender result, the breadcrumbs can be briefly soaked in 2 tbsp milk or lukewarm water before mixing - this makes the beefsteaks incomparably fluffy and juicy.
Side dish recommendation: German beefsteak pairs deliciously with creamy mashed potatoes and fine roasted vegetables or a traditional cucumber salad with dill.
30 min
Under an hour
