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Ground Beef Steak; German Beefsteaks

4 servings

Ingredients

• Ground beef (minced meat) (pcs)
• Salt (a little)
• Pepper (a little)
• Onions, browned (to taste)
• Butter (a little)
• 62.5 g Beef suet or raw fatty pork, finely chopped
• 1 pcs Egg
• 1 pcs White bread roll, soaked and squeezed out

Instructions

1. Buy good ground beef (minced meat) from the butcher, or pass lean, very fresh meat through a meat grinder twice yourself, removing all skin and tendons.
2. Then, mix the meat with the necessary salt and pepper and form it into rather smooth beefsteaks, about one finger thick.
3. Lightly score both sides with the back of a knife and fry them as described in the previous recipe with browned onions, or, if the onion flavor is not desired, in yellow butter for about 10 minutes on both sides.
4. The beefsteaks will be especially delicious if you add 50 to 75 g of finely chopped beef suet or raw, fatty pork to ½ kg of beef; an egg, with the egg white beaten to stiff peaks, and a little white bread roll soaked in water and squeezed out again also make the beefsteaks particularly light.

Modernized from a treasured 19th-century German cookbook.