Salisbury steak
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Salisbury steak isn't just another premium cut of grilled meat, but rather an imitation. A patty of ground meat is formed to resemble a steak and then pan-fried. This method was invented by American physician James Salisbury to make protein-rich dishes more accessible to the public, as not everyone could afford a piece of meat for dinner in the late 19th century. Meanwhile, ground meat was more affordable. Salisbury steak is always served in a meat gravy with onions. Mashed potatoes and green peas are traditionally served as a side dish. However, Salisbury steak is also delicious with rice or pasta.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cutlets
- 700 g lean ground beef
- 0.5 cup salted breadcrumbs
- 1 tbsp ketchup
- 2 tsp mustard powder
- 4 drops of Worcestershire sauce
- 1 beef bouillon cube, crumbled (or dry beef bouillon base)
- 1 tbsp (15 g) butter
- 1 tbsp. l. olive oil
Gravy
- 1 whole onion, sliced into thin half rings
- 2 cups beef broth + more as needed
- 1 tbsp ketchup
- 1 teaspoon seasoned sauce
- 4 drops of Worcestershire sauce
- 1 tsp cornstarch, optional
We recommend
Recipes with similar ingredients: ground beef, Worcestershire sauce, mustard powder, breadcrumbs, ketchup
Cooking the dish according to the recipe:
- Cutlets: mix ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, broth, and a little salt and pepper. Mix until the ingredients are thoroughly combined. Form 4-6 oval patties, then score them to create a "steak" shape.
- Fry the patties in a skillet over medium-high heat in a mixture of butter and vegetable oil on both sides until they are darkened in the center. Remove the patties from the pan and drain off any excess fat.
- SauceReduce the heat to medium and add the chopped onion to the pan. Stir and cook until golden brown, about a few minutes. Add the beef broth, ketchup, relish, if using, and Worcestershire sauce. Then, separately mix the cornstarch with a small amount of beef broth and pour it into the sauce, if using. Stir and cook until the gravy thickens.
Season with salt and pepper, and add more broth if needed if the gravy is too thick. Then place the cutlets in the gravy, pouring it over them, and heat through for a couple of minutes.
Categories:
recipe / Main courses / Meat / / English cuisine / Ree Drummond
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