Beef and Pork Hamburg Steak with Creamy Curry Sauce
Japanese hamburger steak with rich, spicy sauce.
6 55 mins
1 onion, finely chopped 1 tbsp S&B Oriental Curry Powder 85g 300g beef mince 150g pork mince 120g (1 ¾ cup) breadcrumbs 3 eggs 3 tbsp tomato sauce salt and pepper ½ onion, sliced 2 cloves garlic, minced 80g (¾ cup) mushrooms, sliced 1 ½ tbsp rice wine 400ml chicken stock/water 3 cubes of S&B Golden Curry Mix Hot 92g, chopped parsley, chopped, for garnish
To make the Hamburg steak, sauté onions in a pan over low heat, add S&B Oriental Curry Powder, stir and caution not to burn the powder. Set aside.
Mix onion, beef mince, pork mince, breadcrumbs, eggs, tomato sauce and salt & pepper in a bowl, mix well. Divide into 6 portions (around 100g each). Indent each patty with your finger.
Preheat oven to 200°C. Heat enough oil to a pan to cover 1/3 of the patties, sear both sides, each for 2 minutes, then transfer to oven and bake for 15 minutes or until cooked through.
Use the same pan and discard oil, sauté onion, garlic, mushrooms until cooked through.
Add rice wine, chicken stock/water and bring to boil. Turn off the heat, add in S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through. Set aside.
Plate the Hamburg steak and pour the sauce on top of patties. Garnish with parsley.