Salisbury Steak

Ingredients

FOR THE POTATOES

1 lb baby potatoes, halved, or quartered if large
fine salt
2 tbsp unsalted butter
1/4 cup milk or heavy cream

FOR THE PATTIES

1 lb 85 per cent lean ground beef
2 large eggs
1 cup smashed potato chips
2 tsp ground mustard
2 tsp garlic powder
1/4 tsp fine salt
1/4 tsp freshly ground black pepper
1 tbsp unsalted butter
1 tbsp olive oil

FOR THE GRAVY

1 small yellow or white onion (4 oz), halved and thinly sliced
2 cups no-salt-added beef broth, or more as needed
1 tbsp cornstarch or arrowroot
1 tsp Worcestershire sauce
fine salt, to taste
freshly ground black pepper, to taste

Method

  1. Make the potatoes. Place the potatoes in a medium pot and add water to cover by about 2 inches. Add a generous sprinkling of salt, bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes.
  2. As soon as the potatoes are tender, drain and return them to the pot. Add the butter and milk or cream, and mash with a potato masher or fork until they reach desired chunkiness. Cover to keep warm.
  3. Make the patties. While the potatoes are cooking, in a large bowl combine the beef, eggs, potato chips, mustard, garlic powder, salt and pepper. Using your hands, mix the ingredients until fully combined. Form into four 1/2-inch-thick patties, about 1/4 lb each.
  4. Line a plate with a towel and place it near the stove. In a 12-inch skillet over medium-high heat, melt the butter in the oil. Fry the patties on both sides until cooked through, about 5 minutes per side. Transfer the patties to the prepared plate and cover to keep warm. Discard any excess fat from the skillet, but do not wipe it clean.
  5. Make the gravy. Return the skillet to medium-high heat, add the onion and cook, stirring occasionally, until golden brown and somewhat soft, 3 to 5 minutes.
  6. In a medium bowl, whisk together the broth and cornstarch until smooth. Add the broth mixture and Worcestershire sauce to the onions and simmer, adjusting the heat as needed, until thickened, stirring occasionally, 8 to 10 minutes. If the sauce gets too thick, add more broth, 1 tbsp at a time, to thin.
  7. Return the cooked patties to the skillet. Spoon the gravy over the top and let simmer until heated through, about 2 minutes.
  8. Divide the potatoes among 4 plates, add a patty on top of each potato pile and top with gravy. Serve warm.

Makes 4 servings.

Source: The Winnipeg Free Press


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Steak and Fried Egg Baps with Mustard Butter

Ingredients

100 g butter, softened
2 teaspoons wholegrain mustard
1/2 teaspoon English mustard powder
1 tablespoon chopped fresh tarragon leaves
1 teaspoon Gentleman’s relish or anchovy paste (optional)
2 white baps, halved horizontally
2 x 250-g rib-eye (or sirloin) steaks, roughly 1.5-cm thick
3 tablespoons olive oil
2 large eggs
sea salt and black pepper, to season

Method

  1. Put the butter in a mixing bowl and beat it with a spoon until squished against the sides of the bowl. Spoon in the wholegrain mustard, mustard powder, tarragon and relish, if using. Season to taste, taking care not to over-season as the relish will already be salty. Beat everything together and use to butter the insides of the baps.
  2. Preheat a grill pan over high heat until very hot.
  3. Brush the steaks with 1 tablespoon of the oil and season well with salt and pepper. Using tongs, lay the steaks on the pan and press down. Leave them to cook for 2-4 minutes on each side. Press the centre of the steak to determine how well cooked it is. A light yield means it is medium, while anything soft is still rare.
  4. Transfer the steaks to a board and cut off any large pieces of fat. Leave to rest for 2-3 minutes while you cook the eggs.
  5. Add the remaining oil to a frying pan/skillet and heat over high heat. Crack in the eggs and turn the heat to low. Cook for 2 minutes, then flip over for 30 seconds to cook the other side but leave the yolk with a bit of ooze.
  6. Place a fried egg in each bap and finish off with a steak.

Makes 2 servings.

Source: 100 Ways with Eggs


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Pan-fried Veal Chop

Ingredients

2 tbsp butter, softened
1 tbsp Dijon mustard
1 tbsp chopped fresh basil
olive oil, for brushing
2 veal loin chops, 1-inch thick (about 8 oz each)
salt and freshly ground black pepper
basil sprigs, to garnish

Method

  1. Make the basil butter. Cream the butter with the mustard and chopped basil in a small bowl, then season with pepper.
  2. Lightly oil a heavy frying pan or griddle. Set over a high heat until very hot but not smoking. Brush both sides of each chop with a little oil and season with a little salt.
  3. Place the chops on the pan or griddle and reduce the heat to medium. Cook for 4-5 minutes, then turn and cook for a further 3-4 minutes until done as preferred (medium-rare meat will still be slightly soft when pressed, medium meat will be springy and well-done firm).
  4. Top each chop with half the basil butter and serve at once.

Makes 2 servings.

Source: French Delicious Classic Cuisine Made Easy


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Stuffed Cabbage with Beef and Tomato Goulash

Ingredients

1 head savoy cabbage, core removed
olive oil cooking spray
16 ounces 96% lean ground beef
salt
freshly ground black pepper
1 cup minced onions
1 cup chopped red bell peppers
1/2 cup no-salt-added chickpeas (garbanzo beans)
1 cup no-salt-added beef stock
1-1/2 cups crushed tomatoes
1 tablespoon Hungarian paprika

Method

  1. Preheat the oven to 350°F.
  2. Place the cabbage on a microwave-safe plate and microwave on high until the leaves can be easily pulled off, about 2 minutes per layer. Reserve 8 whole leaves and chop the remaining cabbage.
  3. Lightly coat a large nonstick skillet with cooking spray and place over medium-high heat. Season the beef with salt and pepper and add it to the hot pan. Cook until browned, about 5 minutes.
  4. Transfer the beef to a plate.
  5. Add the onions, bell peppers, and chopped cabbage to the skillet and cook until softened, about 3 to 5 minutes.
  6. Add the reserved beef and the chickpeas and season again. Add the stock, tomatoes, and paprika and bring to a simmer. Cook until thickened and turn off the heat.
  7. Lay the cabbage leaves out on a clean work surface.
  8. Strain the beef mixture through a colander, reserving the liquid. Transfer this sauce to a large baking dish. Working one at a time, evenly spoon the beef mixture onto each cabbage leaf, fold the side over the filling, and roll into a pouch. Place each pouch seam side down in the baking dish.
  9. Transfer to the oven and bake until the cabbage is tender and the filling is hot, about 10 minutes.
  10. Place 2 pouches each on four plates and serve wit sauce.

Makes 4 servings.

Source: The Negative Calorie Diet


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Sirloin Steak with Garlic and Sherry

Ingredients

4 sirloin steaks, about 6-8 oz each and 1 inch thick
5 garlic cloves
3 tbsp Spanish olive oil
1/2 cup dry Spanish sherry
salt and pepper
chopped fresh flat-leaf parsley, to garnish
crusty bread, to serve

Method

  1. Cut the steaks into 1-inch cubes and put in a large, shallow dish.
  2. Slice 3 of the garlic cloves and set aside.
  3. Finely chop the remaining garlic cloves and sprinkle over the steak cubes. Season generously with pepper and mix together well. Cover and let marinate in the refrigerator for 1 –2 hours.
  4. Heat the oil in a large skillet, then add the garlic slices and cook over low heat, stirring, for 1 minute, or until golden brown.
  5. Increase the heat to medium–high, then add the steak cubes and cook, stirring constantly, for 2-3 minutes, or until browned and almost cooked to your liking.
  6. Add the sherry and cook until it has evaporated slightly. Season to taste with salt and turn into a warmed serving dish.
  7. Garnish with chopped parsley and serve hot, accompanied by chunks or slices of crusty bread to mop up the juices.

    Cook’s tip

    Provide toothpicks to spear the pieces of steak for eating.

Makes 6 to 8 servings as a tapas meal.

Source: Tapas


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