Tomato Braised Hamburg Steak
Juicy Japanese style hamburger steaks simmered in a rich tomato and mushroom sauce. The slow simmer keeps the patties tender while giving the sauce a deep, savory flavor.
Tomato Braised Hamburg Steak is a comforting Japanese home cooking favorite. Unlike a regular hamburger, the patties are simmered in sauce after being lightly browned, making them especially soft and juicy.
This version combines tomatoes, red wine and plenty of mushrooms for a rich, savory sauce. Finely chopped enoki mushrooms can also be mixed into the meat to add volume while keeping the patties light and tender.
What you'll need
- 300 g ground beef and pork
- 1 egg
- 1/2 onion, finely chopped
- 1/4 pack enoki mushrooms, finely chopped, optional
- 5 tbsp breadcrumbs
- 50 ml milk
- Salt, to taste
- Black pepper, to taste
- Vegetable oil, as needed
- 50 ml water
- Parsley, as needed
- Freshly ground black pepper, as needed
- <Tomato Sauce>
- 1 can diced tomatoes
- mushrooms
- Assorted mushrooms, as desired, such as 1 pack shimeji and 2 packs king oyster
- 2 tbsp ketchup
- 2 tbsp Japanese Worcestershire style sauce
- 50 ml red wine
- 1 tbsp granulated consommé
- 1 tbsp granulated consommé
How to make it
Prepare the vegetables. Trim the mushrooms and cut them into bite sized pieces. Place the chopped onion in a microwave safe bowl and microwave at 600 W for about 3 minutes.
Combine the ground meat and a little salt in a bowl and mix until sticky. Add the egg, enoki mushrooms if using, breadcrumbs, milk, salt and pepper. Mix well, cover and refrigerate for about 15 minutes.
Divide the mixture into four portions. Toss each portion gently between your hands to remove excess air, shape into an oval and make a shallow indentation in the center.
Heat a little vegetable oil in a frying pan over medium heat. Brown the patties lightly on both sides, add 50 ml water, cover and steam briefly.
Add the diced tomatoes, mushrooms, ketchup, Worcestershire style sauce, red wine and consommé. Partially cover and simmer over low to medium heat for 20 to 30 minutes, allowing the mushrooms to soften and the sauce to reduce.
When the sauce has thickened, transfer to serving plates. Drizzle with 1 tablespoon milk if desired and finish with parsley and freshly ground black pepper.
Tips
- Finely chopped enoki mushrooms blend naturally into the meat and add volume without making the patties heavy.
- Using a generous amount of breadcrumbs helps create a softer, fluffier texture.
- Do not fully cook the patties during the initial searing. They will finish cooking in the tomato sauce, and overcooking them early can make them firm.
What to drink with it
