salisbury-steak-meatballs recipes
- Meatballs:
- 12oz (360gr) ground beef
- 1/4 cup bread crumbs
- 1 egg
- 2 tbs Dijon-style mustard
- 2 tbs ketchup
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic granules
Sauce:
- 1 medium onion, cut in half, sliced
- 1 medium leek, cut in half, sliced
- 1 1/2 cups (12oz, 360ml) beef stock
- 1 tbs ketchup
- 1 tbs Dijon-style mustard
- 1 tbs Worcestershire sauce
- 1 tbs olive oil
- 1 1/2 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs beef stock
How to Make It
- In a large skillet sauté onion, leek in olive oil until very soft and starting to brown.
- While they cook, make the meatballs:
- In medium bowl combine egg, bread crumbs, mustard, ketchup, Worcestershire and garlic. Mix well.
- Add beef and mix well – hands work best (and fastest).
- Form into small meatballs, about 1? (2.5cm) in diameter. Set aside.
- When onion/ leek are ready add beef stock, mustard, ketchup and Worcestershire sauce to skillet and stir well. Heat to simmering.
- When simmering add the meatballs, being careful that they don’t touch. Cover and continue to simmer until done, stirring and turning the meatballs once or twice, about 15 minutes.
- Uncover and increase heat."recipe from recipes and cooking guide ".
- Add the cornstarch mixture, stirring until thickened.
- Serve over noodles, mashed potatoes, rice….
No comments:
Post a Comment