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Meat Classic Quick Comfort food German Weeknight

The German steak isn't a steak in the traditional sense, but a substantial, juicy minced-meat patty that you fry until crisp and serve with a savory onion sauce. For this, use a good 28 cm frying pan so you can fry all the patties at once without them overlapping. With a non-stick coating they also brown nicely without anything sticking to the pan. This recipe is honest, no-nonsense and exactly the kind of food that makes you happy.

Recipe

German Steak

The German steak is a classic minced-meat dish that you crisp up beautifully in a hot frying pan. Simple, tasty and always a winner.

Course	Main course
Kitchen	German
Servings	4 servings

Preparation time

Preparation time	10 min
Stiffen up min.	2 min
Total	32 min

Equipment

28 cm frying pan
Mixing bowl
Spatula or turner
Aluminum foil
Knife and cutting board

Ingredients

600 g minced beef
1 egg
2 tbsp breadcrumbs
1 tsp strong mustard
1 tsp Worcestershire sauce
Salt and freshly ground black pepper to taste
1 large onion, finely chopped
150 ml beef stock
30 g cold butter (plus extra for frying)

How to make a German steak?

Mix the minced meat in a bowl with the egg, breadcrumbs, mustard, Worcestershire sauce, salt and pepper. Knead everything well until you have a uniform mixture.
Divide the meat mixture into 4 equal portions and, with damp hands, shape them into flat, oval patties about 2 cm thick.
Heat the frying pan over medium heat and add a knob of butter. As soon as the butter sizzles lightly, place the patties in the pan.
Fry the patties 4 to 5 minutes on the first side until a nice golden-brown crust forms. Turn them carefully and fry another 4 minutes on the other side. Remove them from the pan and keep them covered with aluminum foil.
In the same fat, gently cook the chopped onion on low heat until translucent, about 5 to 6 minutes. Stir regularly.
Add the beef stock to the onion and let it simmer gently for 3 minutes. Stir in the cold butter for a glossy sauce and season with salt and pepper.
Return the patties to the pan and let them warm through in the sauce for 2 minutes. Serve immediately with mashed potatoes or braised red cabbage.

Cooking mode Prevents your screen from going to sleep

A good frying pan really makes a difference here. You want that beautiful, crispy crust on the meat without anything sticking or burning. A pan with even heat distribution ensures all four patties cook perfectly at the same time, without fuss. That's exactly what you need for this recipe.

Serve the German steak with creamy mashed potatoes and braised red cabbage for a classic, warming meal. Have leftover sauce? It's delicious spooned over fried potatoes the next day. Enjoy.

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