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German Minced Steak with Braised Onions | In 25 minutes
(0)
25 min
Quick
Knuspr-Küche
Klassische deutsche Hacksteaks aus reinem Rinderhack, außen herzhaft angebraten und innen saftig-zart, serviert unter einer reichlichen Schicht goldbraun geschmorter Zwiebeln mit fein eingekochtem Rinderfond. Ein gelingsicherer und deftiger Hausmannskost-Klassiker in nur 25 Minuten!
Ingredients
Preparation method
Preparation & shaping the minced steaks
Peel one onion and the garlic, and finely dice both. Peel the remaining two onions and cut into approx. 0.5 cm thick rings. Rinse the parsley with cold water, pat dry, and finely chop the leaves.
Place the minced beef in a bowl. Add the finely diced onion, garlic, egg, breadcrumbs, medium-hot mustard, and dried marjoram. Season with 1 tsp salt and 1/2 tsp freshly ground pepper. Quickly knead everything into an even mixture and shape into 4 equal-sized, flat oval minced steaks. Press a slight indentation into the center with your thumb so they do not puff up while frying.
Frying minced steaks & braising onions
Heat the vegetable oil in a heavy frying pan. Add the minced steaks and sear on each side over medium to high heat for approx. 3–4 minutes until they have a golden-brown, flavorful crust. Remove the minced steaks from the pan and keep warm on a plate.
Chef's tip
For an especially tender and juicy texture, do not overmix the meat mixture. The indentation in the center ensures that the minced steaks cook evenly without puffing up into balls.
Classic side dishes that go well with this include velvety mashed potatoes, hearty fried potatoes, or a crisp green cucumber salad.
30 min
Under an hour
