To make the hamburgers, mix the hamburger ingredients in a large bowl and knead.
You should knead with your hands, but as it can get messy, you could use a plastic bag to avoid the mess.
To make the demi-glace sauce, heat the butter and flour in a pan over low heat, not too high so they don't burn.
Cook the flour and butter until they turn this colour (like milk tea). Slowly add the wine (200ml).
Most likely, some lumps will form, but don't worry. Gradually whisk in 400ml of water, and whisk until the sauce becomes smooth.
Whisk 50ml of ketchup, 50ml of Worcestershire sauce and a teaspoon of stock granules. Turn off the heat.
Shape the hamburger mixture into 4 patties. Lightly coat them with flour (not listed). Cook both sides in a pan over medium heat.
When the hamburgers have browned on both sides, add the demi-glace sauce to the pan, and simmer for 5-10 minutes. Avoid burning the sauce.
The homemade hamburger steaks simmered in demi-glace sauce are done!
If you have leftover sauce, you can spoon it over an all-egg omelet, or an omurice (rice-stuffed omelet).
Story Behind this Recipe
My mother, a chef, taught me this recipe. Feel free to adjust the ingredients to your liking.
Be careful not to burn the brown sauce while cooking. Cook it until it has developed a pleasant aroma. The wine, seasonings, spices, and juice from the hamburger patties will turn into a delicious demi-glace sauce.