Salisbury steak is not just another premium piece of meat for frying, but rather its imitation. Forcemeat cutlet is shaped like this way, so that it looked like a steak, and fried in a pan. This method was invented by american doctor james salisbury to make protein-rich foods more accessible to the population since the end XIX century, not everyone could afford a piece of meat for dinner. While how the price of minced meat was more affordable. Salisbury steak always served in gravy with onions. As a side dish traditionally mashed potatoes and green peas. But Salisbury steak will also be delicious with both rice and pasta. с друзьями: 
Time: 35 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cutlets
- 700 gr. lean ground beef
- 0.5 tbsp. salted breadcrumbs
- 1 tbsp. l ketchup
- 2 tsp mustard powder
- 4 drops of Worcester sauce
- 1 cube of beef broth, crumbled (or dry beef base for broth)
- 1 tbsp. l (15 gr.) Butter
- 1 tbsp. l olive oil
Gravy
- 1 whole onion, sliced into thin half rings
- 2 tbsp. beef broth + optionally as needed
- 1 tbsp. l ketchup
- 1 tsp seasoning sauce
- 4 drops of Worcester sauce
- 1 tsp corn starch, optional
Recipes with similar ingredients: ground beef, Worcestershire sauce, mustard powder, breadcrumbs, ketchup
Recipe preparation:
- Cutlets: mix ground beef, breadcrumbs, ketchup, dry mustard, Worcester sauce, broth and some salt and pepper. Knead until the ingredients are fully mixed. Form 4 – 6 oval cutlets, and then draw lines along them to give a look “steak.”
- Fry the meatballs in a pan over medium heat in a mixture butter and vegetable oils on both sides until they darken in the middle. Put the patties out of the pan and drain excess fat.
- Sauce: reduce heat to moderate and add to pan chopped onion. Stir and fry until golden brown colors in a few minutes. Add beef broth, ketchup, seasoning sauce, if used, and Worcester sauce. Then mix separately corn starch with a little beef broth and pour into the sauce, if used. Stir and cook to make the gravy thicker. Salt, pepper and, if necessary add more broth if the gravy is too thick. Then put the cutlets in the gravy, watering them on top, and warm in for a couple of minutes.
