Thursday, March 28, 2013

Stewed Hamburger (Sailsbury) Steak 煮込みハンバーグ


  • 皮を剥いたニンジンを大きめに切り、塩を振って電子レンジで火を通したものと、ブロッコリーを軽く茹でた、あるいは蒸したものを用意する
  • 鋳鉄のフライパン(オーブンに入れるためこれを使用)でベーコンを数切れ炒め、油が出て香ばしく焼けたら取り出し、刻んでおく
  • 余分な油をペーパータオルで拭ってからハンバーグを入れ、両面にいい焼き色が付くまで焼いてから(火を完全に通さなくても良い)一旦取り出す
  • ハンバーグの焼き汁が残ったフライパンに薄切りのタマネギとマッシュルームを入れ(油が足りず焦げてしまいそうならバターやサラダ油を補う)て炒め、キツネ色になったら小麦粉を少量加え、粉っぽさが無くなるまでさらに炒める
  • お湯で溶いたチキンコンソメ、赤ワイン、ケチャップ、ウスターソースを好みの配分で加え(写真のものは4:2:1:1ぐらいの比率、量はフライパンの大きさに合わせて)、良く混ぜ合わせて沸騰寸前まで加熱する
  • ハンバーグを再投入し、ニンジンを加え、325℉(162℃)に熱しておいたオーブンにフライパンごと入れて10分ほど煮込む
  • ブロッコリーとベーコンを乗せ、さらに5分ほどオーブンで熱して完成

Made this dish as a way of utilizing leftover (uncooked and frozen) hamburger patties. I've avoided stewed hamburgers (popular in Japan) thinking that stewing was a technique to avoid undercooking or overcooking thick hamburger patties, and therefore akin to cheating, but this turned out to be a pretty tasty dish in its own right. Never dismiss a dish without eating - or in this case, making it.
  • Prep the vegetables - peel and and cut carrots into fairly large pieces, then cook them in a microwave with a sprinkling of salt, and also lightly boil or steam some broccoli
  • Fry a few slices of bacon in a cast iron skillet until the fat is rendered, set aside the bacon and chop into small pieces
  • Wipe off excessive fat with a paper towel and cook the hamburgers until nicely browned on both sides - no need to cook through - then set aside
  • Add thinly sliced onions and mushrooms to the pan and sauté until slightly caramelized in the pan juices (add some butter/oil if necessary to avoid burning), add a small amount flour and stir well until the onion/mushroom mix is evenly coated
  • Add a mix of chicken bouillon (cubes dissolved in hot water is fine), red wine, ketchup, and Worcestershire sauce to taste (I used a 4:2:1:1 ratio and adjusted the amount to have enough cooking sauce in the skillet), bring to a simmer
  • Add the hamburgers and the carrots into the skillet, place in an oven heated to 325F, and cook for 10 minutes or so
  • Add the broccoli and the chopped bacon, cook for another 5 minutes, then serve in the skillet
If one could make some demi glace this would become a pretty elaborate dish, but the above broth/red wine/ketchup/WS combination makes this into a rice-friendly, homestyle dish. Went well with a Cabernet, too.

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