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.
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