Beef Patties Smothered in Hungarian Onion Sauce

Garrison Wayne

By
@TheOrganizedChef

This sauce is great served the way I offer it,....but it is a delicious all purpose sauce that would also be perfect to layer in casseroles, to bake stuffed cabbage in, or simmer meatballs in.......or anything else you can think to do with it. It is a refreshing change to the all common Marinara Sauce. I don't know how well it freezes, but I am going to make extra next time, to do just that.


Featured Pinch Tips Video

Rating:

Serves:

6

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

6 large
ground beef patties
fresh cracked pepper
kosher salt

FOR THE SAUCE

2 large
onions, quartered, sliced
3 Tbsp
butter, unsalted
1/2 tsp
kosher salt
1/4 tsp
black pepper
2 1/2 c
beef broth
1/4 c
red wine
4 tsp
worchestershire sauce
1 large
bay leaf
3 Tbsp
tomato paste
2 Tbsp
cornstarch
2 Tbsp
water to mix with cornstarch
2 Tbsp
smoked paprika
3 large
cloves garlic, crushed

Directions Step-By-Step

1
Set the meat patties out on the counter to take the chill off and pepper them. Cover with plastic wrap.
2
Prepare the sauce. In a large saute pan, heat the butter over medium heat. Saute the onions, salt and pepper. Cook for 15 minutes or until the onions are golden in color.
3
Add the broth, wine, worchestershire sauce, and bay leaf to the onions and boil gently for 10 minutes.
4
Make a paste of the cornstarch, by mixing with the water. Add cornstarch paste, along with the tomato paste, paprika, and the garlic. Cook several minutes more.
5
Now cook the patties. Salt them and fry, broil, or grill to desired doneness.
6
To serve, ladle ample sauce over each patty. Best served with mashed potatoes, ladled with additional sauce.