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Korean-Style Hamburg Steak w Tomato Gravy
While growing up in the States, I never had the Korean version of the original Salisbury steak, but I did live off the latter through microwave meals in college. The cheap, red Banquet variety and Swanson’s Hungry-Man Dinner come to mind. I still remember how good those tasted back in the days..... Ingredients
- 1 lb ground pork (or beef)
- ½ onion, diced
- 2 green onions, finely diced
- 3 garlic cloves, finely minced
- ¼ cup panko breadcrumbs
- ½ tsp salt and pepper
- 1 egg
- olive oil or butter
- 2 cups milk
- 3 cups tomato cherries, halved (canned okay)
- 3 tbsp Parmesan cheese
- 1 tbsp ketchup
- 2 garlic cloves, finely minced
- ¼ onion, diced
- 1 tbsp flour (thickener)
- dash salt and pepper
- 2 sunny side up eggs
- For regular gravy sauce:
- 2 cups beef broth
- 3 tbsp ketchup
- 1 tbsp Worcestershire sauce
- ½ cup milk (optional)
- 1 tsp cornstarch
- salt and pepper to taste
Directions
- Optional step: Precook the onions and garlic in some olive oil until caramelized. This will add some depth and flavor to the patties.
- Place the ground pork in a large bowl along with the first six ingredients on the list. Mix well with your hands and then form into round patties. Overnight marinating is optional.
- In a frying pan or cast iron skillet, lightly coated with olive oil or butter and cook the patties on medium high heat, roughly 4 minutes on each side. Cook eggs accordingly after finishing the patties.
- With the remaining bits from the meat, add in the minced garlic and halved cherry tomatoes, saute for a few minutes until browned. Scrape off meat pieces in the process.
- Add remaining sauce ingredients and cook until it reduces, about 5 minutes. Tomato skins will peel off (discard if necessary). Add flour to thicken the sauce and adjust taste as needed.
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