Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, my husband's recipe for healthy hamburger steaks with carrots. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
My Husband's Recipe for Healthy Hamburger Steaks with Carrots is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. My Husband's Recipe for Healthy Hamburger Steaks with Carrots is something that I’ve loved my entire life. They’re nice and they look fantastic.
My Husband's Recipe for Healthy Hamburger Steaks with Carrots. A simple recipe for hamburger steak and gravy with onion and mushrooms all prepared in one pan. As always, I've done my best to keep things as simple as possible. Not counting seasonings or oil, you can count.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook my husband's recipe for healthy hamburger steaks with carrots using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make My Husband's Recipe for Healthy Hamburger Steaks with Carrots:
- Prepare Hamburgers:
- Prepare 500 grams Ground beef
- Take 2 Onion
- Prepare 1 Carrot
- Get 2 Eggs
- Make ready 1 dash Panko
- Prepare 1 dash Salt and pepper
- Take 1 tbsp Butter
- Prepare For the glazed carrot:
- Take 1 Carrot
- Get For the hamburer sauce:
- Get 1 as much (to taste) in a 1:1 ratio Tonkatsu sauce, ketchup
- Prepare 100 ml The cooking liquid from the glazed carrots
Before flipping, spread the yellow mustard over the top of each hamburger steak. In a large bowl, stir together the eggs, mayonnaise, onion, olive oil, garlic, salt, pepper, and carrots. Mix in bread crumbs until evenly blended. Pour the cereal onto a plate, and dip the patties into the cereal to coat.
Steps to make My Husband's Recipe for Healthy Hamburger Steaks with Carrots:
- Make the glazed carrots: Slice the carrot into rounds, and simmer slowly in a small pan. Reserve the cooking liquid.
- Make the hamburgers: Chop the onion finely and sauté in butter until well browned. Grate the carrot in the meantime.
- Put the onion, carrot, ground beef, eggs, and panko in a bowl and knead together. Add salt and pepper halfway through, and keep kneading. When the meat mixture comes together, form into patties.
- Spread oil in a pan. When it's hot, add the hamburger patties and brown one side over high heat. When it has browned, turn over and brown the other side.
- When both sides of the hamburgers are browned, add enough water to cover 1/4 of the thickness of the hamburgers. Cover with a lid and steam-cook.
- When the hamburgers have a bouncy texture on both sides, turn the heat off and take them out.
- Make the hamburger sauce: Wash the burnt bits out of the pan. Add the glazed carrot cooking liquid, tonkatsu (or Japanese Worcestershire-style) sauce and ketchup, and simmer until thickened.
- Serve: Put the hamburgers on serving plates, add plenty of sauce, and put the glazed carrots on the side.
- This is a variation using the hamburger mixture I made in advance. It's a yakiniku sauce flavored soboro rice bowl.
Mix in bread crumbs until evenly blended. Pour the cereal onto a plate, and dip the patties into the cereal to coat. This hamburger casserole recipe is such a hit it's traveled all over the country! My mother originated the recipe in Pennsylvania, I brought it to Texas when I married, I'm still making it in California, and my daughter treats her friends to this oldie in Colorado. It's hearty, yet simple to prepare. —Helen Carmichall, Santee, California My hamburger-loving husband came to this recipe after a lot of trial and error.
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