2290 Beefsteak à la Hambourgeoise

Hamburg Steak

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Remove any sinew from the required amount of fillet and chop the flesh very finely. For each 200 g (7 oz) of flesh mix in 1 egg yolk, 4 tbs chopped onion cooked in a little butter and season with salt, pepper and a touch of grated nutmeg.

Mould into round flat-shaped cakes using flour and shallow fry them in clarified butter. They are cooked when little beads of blood show on the surface after being turned over.

Arrange the steaks on a dish and place approximately 30 g (1 oz) sliced and shallow fried onions on top of each.