Vienna Steaks

Vienna steaks are Austria’s answer to the hamburger, and honestly, they might have us beat.

A mix of ground veal and beef gets seasoned with paprika, a grating of nutmeg, a squeeze of lemon juice, and just a drop of onion juice for subtle depth.

Shaped into patties and pan-fried until they’ve got a good sear on both sides, they come off the heat with more finesse than your average burger.

The finishing move is warming sour cream in the same pan, picking up all those browned bits, and spooning it right over the top.

Serve alongside mushrooms and you’ve got a 20-minute dinner that feels like a trip to a Viennese gasthaus.

Chef Tips

• Don’t overwork the meat mixture. Mix just until combined for tender patties instead of dense, tough ones.
• A drop of onion juice sounds unusual, but it adds a mellow onion flavor without the texture of minced onion. Grate an onion over a fine mesh strainer if you don’t have onion juice on hand.
• Warm the sour cream gently in the pan drippings. Don’t let it boil or it will break and turn grainy.