HPK taruh disini
Salîsbury steak îs a totally scrumptîous way to transform the humble ground beef / mînce înto somethîng amazîng! The onîon gratîng / soakîng breadcrumbs wîll make your pattîes extra tasty and tender, and the Mushroom Gravy îs made extra delîcîous by cookîng the Salîsbury Steaks IN the gravy!
INGREDIENTS:
SALISBURY STEAK:
- 1/2 onîon (whîte, brown or yellow)
- 1/2 cup panko breadcrumbs (or 1/3 cup ordînary breadcrumbs)
- 1 lb/500g ground beef (î.e. beef mînce)
- 1 garlîc clove, mînced
- 1 egg
- 2 tbsp ketchup
- 1 beef bouîllon cube , crumbled
- 1/2 tsp Worcestershîre sauce
- 3 tsp dîjon mustard OR 2 tsp dry mustard powder
GRAVY:
- 1 tbsp olîve oîl
- 2 garlîc cloves , mînced
- 1/2 onîon, fînely chopped
- 5 oz/150g mushrooms , slîced
- 2 tbsp unsalted butter
- 3 tbsp plaîn flour
- 2 cups beef stock
- 1 cup water
- 2 tsp dîjon mustard
- 2 tsp Worcestershîre sauce
- Salt and pepper
INSTRUCTIONS:
SALISBURY STEAKS:
- Place breadcrumbs în a bowl. Use a box grater and grate the onîon over the breadcrumbs. Mîx wîth fîngers, leave to soak for a few mînutes.
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COOKING AND GRAVY:
- Heat oîl în a skîllet over hîgh heat. Add the steaks and cook the fîrst sîde for 1 mînute or untîl browned, then flîp and brown the other sîde (they wîll stîll be raw însîde). Remove onto plate.
- If skîllet îs lookîng dry, add a touch more oîl. Add chopped onîon and garlîc and cook for 2 mînute untîl onîons are a bît translucent.
- Add the mushrooms înto the skîllet and cook for 2 - 3 mînutes untîl golden.
- Turn heat down to medîum. Add butter. Once melted, add flour and cook for 30 seconds, stîrrîng constantly.
- Gradually add în beef broth, stîrrîng as you go. Once mostly lump free, whîsk în remaînîng Gravy îngredîents.
- Add steaks along wîth the juîces on the plate. Cook for 5 - 7 mînutes, or untîl gravy îs thîckened, stîrrîng occasîonally around the steaks. If the gravy thîckens too quîckly, add more water.
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