Steps

1. Cut the onion in half, using half for the hamburg steak and the other half for the sauce.
   🕒 02:20
2. Finely chop 1/2 onion (100g) for the hamburg steak. [The Secret!] Chopping finely prevents it from falling apart during simmering.
   🕒 02:50
3. Place the minced onion in a bowl, add salt and pepper to taste and 10g butter. Cover without wrapping and microwave at 600W for 2 minutes 30 seconds to cool slightly. [The Secret!] Steaming with butter without sautéing seals the juiciness of the onion into the hamburg steak.
   🕒 03:35
4. Thinly slice 1/2 onion (100g) for the sauce against the grain. [The Secret!] Slicing against the grain brings out the sweetness.
   🕒 04:21
5. Tear 100g mushrooms (shimeji, maitake) apart by hand.
   🕒 04:50
6. Place 300g ground mixed meat in a bowl, add 1/4 tsp salt and 2/3 tsp consommé, and knead well until it becomes sticky. [The Secret!] Kneading the ground meat first helps the meat's protein develop stickiness, making it easier to form.
   🕒 05:05
7. To the kneaded ground mixed meat, add 2 tbsp breadcrumbs, 2 tbsp water, 6 pinches nutmeg, black pepper to taste, and 1 1/2 tsp potato starch, and mix further. [The Secret!] Breadcrumbs make the meat tender, water makes it juicy, and nutmeg adds aroma. Potato starch helps to seal in the juices.
   🕒 05:26
8. Add the cooled butter-steamed onion and mix well until everything is uniform. [The Secret!] Adding butter and onion makes the hamburg steak more flavorful.
   🕒 06:28
9. Divide the mixed batter into two portions, remove air by tapping, and shape into oval patties about 1.5cm thick. Make a slight indentation in the center. [The Secret!] Removing air prevents cracking.
   🕒 06:51
10. Melt 10g butter in a frying pan, add the shaped hamburg steaks, and sear over medium heat until golden brown and fragrant on both sides. It's not necessary to cook them through completely. [The Secret!] Searing enhances the fragrance and improves the flavor when braised.
    🕒 07:28
11. Once browned on both sides, temporarily remove the hamburg steaks from the frying pan.
    🕒 09:25
12. In the same frying pan, add the sliced 1/2 onion (100g) for the sauce, add a pinch of salt, and sauté over medium-high heat.
    🕒 09:34
13. Once the onion is softened, add 100g mushrooms and cook until done.
    🕒 10:21
14. When the mushrooms are cooked, sprinkle in 4 tsp all-purpose flour (1 tbsp and 1 tsp) and stir-fry until the floury smell disappears. [The Secret!] This forms the base of the brown sauce.
    🕒 10:33
15. Add 3 tbsp ketchup and sauté thoroughly until the moisture evaporates and it becomes paste-like. [The Secret!] Sautéing the ketchup removes its acidity and concentrates its umami and aroma.
    🕒 11:01
16. Add 100cc red wine and reduce to evaporate the alcohol.
    🕒 11:37
17. Add 200cc water, 1 1/2 tbsp Worcestershire sauce, 1 tsp sugar, 1 1/2 tsp consommé, and 1/2 clove grated garlic, and mix.
    🕒 12:28
18. Return the browned hamburg steaks to the sauce, and simmer over low-medium heat for about 5 minutes. Baste with the sauce while simmering to thicken.
    🕒 12:54
19. Once the sauce has thickened, it is complete.
    🕒 14:02
20. Plate the dish and sprinkle with heavy cream to taste and dried parsley to taste, if desired.
    🕒 14:16