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Hamburg Steak

Ground steak formed into cakes, sautéed, and served with a sauce of flour, stock, and optional vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Hamburg Steak

Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Hamburg Steak

Ingredients

Directions

Prepare the steaks

  1. Grind the steak or chop it very fine.

  2. Add onion juice, pepper, beaten egg, and salt to the meat mixture.

  3. Form the mixture into flat cakes and dredge with flour.

Cook and make the sauce

  1. Sauté the cakes in a little hot butter or drippings until browned on both sides.

  2. Remove the cakes to a hot platter.

  3. In the same pan, stir in 1 tablespoon of flour into the hot fat and brown it.

  4. Slowly stir in 1 cup of stock or hot water, seasoning to taste with pepper and salt.

  5. Add mushrooms, peas, or cooked carrot cubes if desired, and heat through.

  6. Pour the sauce around the steaks before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Round steak or steak ends
Forms the main body of the cakes, giving meaty flavor and a firm bite.
Egg
Binds the ground meat so the cakes hold their shape while cooking.
Flour
Dries the cake surface and helps it brown, then thickens the sauce.
Stock or hot water
Liquid that dissolves the browned bits and forms the sauce base.

The step that matters

Brown the flour in the pan fat. Cooking flour in hot fat before adding liquid toasts it and removes raw starch taste, and it thickens more evenly. Stirring in the liquid slowly prevents lumps.

Swap the onion

How well each one fits the dish's main ingredients (pepper, egg, flour, butter, mushroom):

  1. Shallotfits better
  2. Spinachfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against pepper, egg, flour, butter, mushroom. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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