Рецепт Salisbury Steak Meatballs; Secret Recipe Club again
Month 7 of the Secret Recipe Club.
Well, it’s eight months since I started but we skipped January.
January should be skipped…. it’s a wretched month.
Back to the food…..
Last month I visited a blogger Mexico; this month it’s Canada, with Sarah’s blog: Things I Make (for Dinner).
Since we love meatballs, and it’s still winter here so winter comfort food is on the menu, I chose the Salisbury Steal Meatballs.
To be honest, my only previous exposure to Salisbury Steak was either a school lunch or a frozen dinner (Are they still called TV Dinners?) but these looked easy, tasty and perfect for a cold January night.
I modified the recipe, of course. Sarah’s makes enough for several meals for two people and she says they freeze well, but I just wanted dinner……
Salisbury Steak Meatballs
Total time: 40 minutes
Ingredients:
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
Instructions:
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.
Add the cornstarch mixture, stirring until thickened.
Serve over noodles, mashed potatoes, rice….
They were classic comfort food, and yes, we ate them all.
If you would rather have traditional Salisbury Steak Sarah has a recipe for that as well.
I found a Grilled Ginger-Marinated Pork Tenderloin that is bookmarked for summer cooking and Moroccan Chicken – also for summer when I have zucchini in my garden. I must be ready for summer.
For winter meals there’s a Crockpot Lasagne that looks interesting, and a Roasted Maple Pork Tenderloin that sounds delicious.
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