Hamburg Steak with Mushroom Red Wine Sauce

Steps

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1. 1
   Combine the ground beef and sliced beef with salt, black pepper, and mayonnaise; mix and knead well, then shape into a patty.
   ▶ ≈2:07
2. 2
   Chop the onion, break apart the shimeji mushrooms, and mince the garlic.
   ▶ ≈3:03
3. 3
   Heat oil in a pan and sear the patty on both sides until browned and set.
   ▶ ≈6:01
4. 4
   In the same pan, sauté the onion, shimeji mushrooms, and garlic, then add the canned tomato, red wine, and sugar; season with salt and pepper to make the sauce.
   ▶ ≈6:41
5. 5
   Return the patty to the sauce, cover, and simmer until the juices are sealed in and the sauce thickens and infuses the meat.
   ▶ ≈6:58
6. 6
   Separately, cook the potato with butter until lightly browned as a side, and prepare kale and red onion as a salad garnish.
   ▶ ≈10:30
7. 7
   Make the cheese sauce: melt the butter, stir in the flour and cook briefly, whisk in the milk until thickened, then mix in the parmesan and pizza cheese until melted and smooth.
   ▶ ≈0:07
8. 8
   For the garlic bread: mash parsley, garlic, and butter together into a paste directly on a cutting board, spread it on sliced baguette, then bake until crisp outside and soft inside.
   ▶ ≈9:38
9. 9
   Plate the stewed hamburg steak, drizzle with the cheese sauce, and serve alongside the potato, salad, and garlic butter bread.
   ▶ ≈7:05