GourmetGo
Follow the master commands
Grate half an onion and set aside. Slice the rest of the onions and fry in butter on low/medium heat until caramelized.
In a bowl, mix together ground beef, grated onion, salt, pepper, nutmeg, potato/corn starch, and water.
Form into a sausage and cut 6 patties. Using a knife make a light grid pattern in each patty.
Brown both sides of the karbonader in butter on high heat, then turn down to low heat and fry for another 2 – 3 minutes.
Serve the karbonader and onions with potatoes, stewed peas, and brown sauce for dinner, or on a slice of bread for lunch or a snack.
"Don't over-crowd the pan when searing meat to ensure a nice crust."
"Always taste your food and adjust seasoning (salt and pepper) at different stages."
"Let meat rest for at least 5-10 minutes after cooking to retain its juices."
"Prep all your ingredients (mise en place) before you start the heat."
Watch the process in motion
* Calculations are estimations based on average ingredient weight
