Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, delicious hamburgers simmered in demi-glace sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Delicious Hamburgers Simmered In Demi-glace Sauce is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Delicious Hamburgers Simmered In Demi-glace Sauce is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook delicious hamburgers simmered in demi-glace sauce using 20 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Delicious Hamburgers Simmered In Demi-glace Sauce:
- Make ready The hamburger mixture:
- Get 450 grams Ground beef (or beef and pork mix)
- Take 1 medium Onion
- Take 1 Egg
- Make ready 100 ml Dried panko
- Make ready 3 tbsp Milk
- Get 1 dash Salt and pepper
- Take 1 Nutmeg
- Make ready For the simmering sauce:
- Prepare 1 can or pack Demi-glace sauce (canned)
- Take 4 tbsp Tomato ketchup
- Prepare 100 ml Red wine (or white wine)
- Take 400 ml Water
- Take 1 Soup stock cube
- Prepare 1 or bay leaf Bouquet garni
- Get 1 tbsp Butter
- Make ready 1 can or pack Sliced mushrooms in water (canned)
- Prepare Garnishes:
- Make ready 1 Carrot
- Get 1/2 Broccoli
The stock is essentially a bone stock, no matter what meat is used. It is simmered for at least a day The modern contribution to demi-glace is tomatoes, a New World item, which are an ingredient in Espagnole sauce. Homemade Hamburger Steaks Simmered in Demi-glace Sauce Recipe by cookpad.japan. Great recipe for Homemade Hamburger Steaks Simmered in Demi-glace Sauce.
Steps to make Delicious Hamburgers Simmered In Demi-glace Sauce:
- Cut the peeled carrot and broccoli into easy to eat pieces, and boil in salted water. Moisten the panko in milk.
- Chop the onion finely and put into a heatproof bowl. Mix with 1 tablespoon of vegetable oil. Do not cover with plastic wrap; microwave for 4 minutes.
- When the onion has cooled down, add the rest of the hamburger ingredients into the bowl and mix well with your hands until sticky.
- Form into patties of the size you like, and pan fry in 1 tablespoon of oil until browned on both sides. You don't need to cook the patties through at this stage.
- If you can't fit all the patties into the frying pan at once, fry them in 2 batches. Reserve the juices that come out of the meat from the first batch, and return to the pan after the 2nd batch is done.
- When all the patties are browned, add the drained mushrooms and butter.
- When the butter has melted, add all the simmering sauce ingredients, and cook over low to medium heat while stirring occasionally until the sauce has thickened. (About 30 minutes.)
- Transfer to a serving dish, add the broccoli and carrot, pour any sauce remaining in the pan over, and it's done.
- Optionally drizzle on some fresh cream or coffee cream. Serve with bread on the side to dip into the sauce - delicious!
- Sweet onions are very watery and can make the burgers fall apart, so use regular onions. Use ground meat with some fat in it, rather than very lean meat.
- If you add the sauce ingredients all at once in Step 7 the temperature will cool too fast, so after adding the demi-glace sauce add the water and red wine little by little.
My mother, a chef, taught me this recipe. Feel free to adjust the ingredients to your liking. Traditional demi-glace is much more involved, literally means half glaze, and requires Espagnole Sauce So, what is Espagnole sauce? It is essentially the nucleus of all the great classic brown sauces and is used around the world in restaurants to. Demi Glace; Equal parts of Brown Sauce and Beef Stock.
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