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Hamburger Steaks


Hamburger Steaks

Hamburger Steaks

Diana Rattray
These hamburger steaks are finished with a simple butter and red wine sauce, taking them from ordinary to extraordinary.


  • 2 pounds lean ground beef
  • 1/2 cup finely chopped onion
  • 1 egg, lightly beaten
  • 2 egg yolks, lightly beaten
  • 1 to 2 tablespoons fine dry bread crumbs, optional
  • salt and pepper to taste
  • 6 tablespoons butter
  • 3 tablespoons dry red wine, good quality


In a large bowl, combine and blend the ground beef, chopped onion, beaten egg and egg yolks, bread crumbs, if using, salt, and pepper. Mold the meat mixture into six 1/2-inch thick oblong steaks. In a large skillet, heat 3 tablespoons butter over medium-high heat. Add the beef and brown on both sides, until insides are just barely pink or no longer pink. Transfer to a hot serving dish. Add the remaining butter and the wine to the frying pan, and simmer until most of the liquid has evaporated. Spoon over the steaks and serve.
Serves 6.

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