One of the home-cooking classics of American cuisine, a filling dinner dish where thick, flat patties are finished with a dark mushroom gravy. It's usually served with mashed potatoes or boiled vegetables.
Knead the ground meat, grated onion, egg, breadcrumbs, salt, and black pepper, then divide into 4 equal portions and shape into flat köfte.
Fry the köfte in a lightly greased pan for 4-5 minutes on each side, then remove from the pan.
In the same pan, melt the butter and sauté the onion and mushrooms until softened; add the flour and cook for 1 more minute, then add the stock and soy sauce.
Return the köfte to the sauce and cook for 5 more minutes over low heat. Caution: stir constantly while the sauce thickens so it doesn't stick to the bottom.
Serve the köfte hot together with the mushroom sauce.
Important: Don't cut the meatballs right after cooking them in the pan without letting them rest, or the juices will run out and they'll dry up. Caution: If you add liquid to the sauce without first toasting the flour, the sauce will taste of raw flour. Allergens: contains wheat (flour).
If you add a few drops of soy sauce to the meatball mixture, the meat flavor deepens noticeably and pairs better with the sauce; shaping the meatballs without pressing them too tightly also keeps their texture softer.
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