German Hacksteak Hunter Style

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Today we feature the German Hacksteak Hunter style which is a classic German dish.  It is called “Hunter style” because we are using mushrooms for a gravy.
Another name  would be “Hackbeefsteak”. So what is it really? It is basically a fake steak and is made out of ground meat which can be beef, a mix of pork and beef, buffalo or venison. There are many recipe variations. You can fill it with feta cheese, grill it on the BBQ or make it like a Cordon Bleu (using ham and cheese). As side dishes serve Spaetzle, fried, mashed or boiled potatoes. Happy Cooking!

Ingredients German Hacksteak Hunter Style

(serves 4)
10 g dried mushrooms, optional
500 g fresh mushrooms
1 onion
olive or sunflower oil for frying
salt, pepper, sweet paprika powder to taste
400 g ground beef
1/2 roll or 2 slices wheat bread
1 egg
1-2 tsp mustard
3 spring onions
400 g Spaetzle (fresh or dried) – Click here to Go to the Spaetzle Recipe –
1 tbsp corn starch (for the gravy

Cooking Instructions

– Soak dried mushrooms for 1 hour in 300 ml warm water.
– Chop fresh mushrooms coarsely, peel onion, chop fine.
– Heat 1 tbsp olive oil in a big  skillet, add chopped mushrooms and onion, saute for 1-2 minutes. Add salt and pepper to taste, then remove from skillet and let cool off.
– Soak bread in water until it is soft, drain water, squeeze all water out of the bread.
– Knead meat with egg; add soft bread, mushroom-onion mix, spice with salt, pepper and paprika.
– Form 8 Hacksteaks and fry them in a pan with some olive oil for about 15 minutes on both sides.
– Cut mushrooms in halves, cut spring onions in slices.
– Drain soaked mushrooms and keep the liquid.
– Chop mushrooms.
– Cook Spaetzle per instructions,
– Remove Hacksteaks from skillet and keep them warm. In the same skillet saute mushrooms and spring onions, then add the soaking liquid and starch; bring to  a brisk boil (gravy should be thick) – spice with salt and pepper.

Serve Hacksteaks with the mushroom gravy and Spaetzle.

Good Source for German Style Meat and Sausages

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