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1. 材料を用意する。（4個分）
・合挽き肉 500g
・牛すじ肉 100g（今回は既に茹でられた冷凍のものを使用）
・玉ねぎ 1個
・人参 半本
・ニンニク、生姜 1カケ
・長ネギ（青い部分） 1本分
・丸麩 10個くらい
・卵 1個
丸麩はあらかじめビニール袋に入れ、すりこぎなどで叩いておき、牛乳大さじ2を入れふやかしておく。（後のハンバーグのタネ作りで使用）
玉ねぎと人参は粗微塵切りにする。玉ねぎの半量をフライパンでしんなりするまで炒め、バットにあけて冷ましておく。
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2. 牛すじは一度水から茹でこぼす。
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4. 牛すじは粗く刻みバットで冷ましておく。
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5. 次にハンバーグのタネ作り。合挽き肉に塩、胡椒、ナツメグを少々入れ、ボールを氷に当てながら手早くこねる。氷に当てることによって肉がだれずに、ジューシーに仕上がる。
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6. 炒めた玉ねぎ、牛すじ、卵、先程のお麩も入れ、全体をまぜあわせたらタネは完成。
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9. 微塵切りにした玉ねぎの残りと人参をフライパンで軽く炒め、しんなりしたらスープに入れる。
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10. 灰汁を取ったら、赤ワインカップ1、中濃ソース大さじ2、ケチャップ大さじ2、醤油大さじ1、みりん大さじ1を入れ、2/3量くらいまで煮詰めていく。
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14. 両面しっかりと焼き色が付いたら軽く油を拭く。
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15. 先程のソースを入れ、フライパンの底もよくこそぎます。蓋をして5分ほど火を入れる。
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16. 時々ハンバーグを返しながらソースを回しかけ、更に5分ほど煮て、ソースにもとろみがついてきたら完成！
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17. 肉汁たっぷりのジューシーな煮込みハンバーグの出来上がり。
"
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18. 赤ワインと一緒にどうぞ。残ったソースはバゲットにつけても美味！
"
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}
