Ingredients :
Cutlets
700 gr. lean ground beef
0.5 tbsp. salted bread crumbs
1 tbsp. ketchup
2 tsp. mustard powder
4 drops Worcester sauce
1 cube of beef broth, crumbled (or dry beef broth base)
1 tbsp (15g) butter
1 tbsp. olive oil
Gravy
1 whole onion, thinly sliced in half rings
2 Tbsp. beef stock + additional as needed
1 tbsp. ketchup
1 tsp. seasoning sauce
4 dashes of Worcester sauce
1 tsp. cornstarch, if desired
Preparation :
Cutlets: mix ground beef, breadcrumbs, ketchup, dry mustard, Worcester sauce, broth and a little salt and pepper. Knead until ingredients are thoroughly mixed. Form 4 – 6 oval cutlets, then draw lines across them to give a “steak” appearance.
Fry the cutlets in a frying pan over moderately high heat in a mixture of butter and vegetable oil on both sides until they darken in the middle. Remove the cutlets from the pan and drain off any excess fat.
Sauce: turn the heat down to medium and add the chopped onions to the pan. Stir and fry until golden brown, a few minutes. Add the beef broth, ketchup, seasoning sauce, if using, and Worcester sauce. Then mix the cornstarch separately with a little of the beef broth and pour into the sauce, if using. Stir and simmer to make the gravy thicker.
Season with salt and pepper and add more broth if necessary if the gravy is too thick. Then put the cutlets in the gravy, pouring it over the top, and heat for a couple of minutes.
