Monday, January 9, 2017

Salisbury Steak Meatballs; Secret Recipe Club again



    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.
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