Prep 15 mins
Cook 10 mins
- 1 large hard roll, Dry
- 1⁄2 cup water
- 4 tablespoons vegetable oil
- 1 medium onion, Chopped
- 1 lb lean ground beef
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 medium onions, Sliced
- In a small bowl soak roll in water.
- Heat 2 T vegetable oil in a fry-pan; cook chopped onion until lightly browned.
- Transfer onion to a bowl.
- Squeeze roll as dry as possible and mix roll with onion.
- Add ground beef; blend well.
- Season with salt and pepper.
- Shape meat into 4 patties; cook about 5 minutes on each side or to desired doneness.
- Remove and keep warm.
- Add sliced onions to pan drippings; cook until lightly browned.
- Arrange beefsteaks on a platter and top with onion rings.
Lovely recipe! These German Beefsteaks remind me of German Frikadellen (meatballs). I followed the recipe exactly, except for a couple changes as I needed to use up what I had on hand. I tripled the recipe, adding in one lb. ground pork to 2 lbs. ground beef. Pork takes a bit longer to cook than beef, so after browning the beefsteaks, I boiled them for about 30 minutes in a rich chicken stock.. I thickened the stock with flour and added in sliced fresh mushrooms, chopped parsley, Hungarian paprika, mace, allspice, dill, salt & pepper, lemon juice, red wine vinegar and sour cream, which made a delectable gravy . Served with my Braised Red Cabbage and boiled new potatoes. This made a very enjoyable meal! Thank you Woodland Hues, for this fine German recipe that I will be sure to make again!
This is the original `hamburger' as it was first introduced to Americans by a German immigrant in New York City. Today, Americans turn it `inside out' by putting the ground beef in a bun, instead of the bun in the meat as this recipe correctly shows.