Salisbury steak
90 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Minced meat
0.575 kg
Lean pork
0.1 kg
Table salt
8.5 g
Ground white pepper
0.35 g
Garlic, bulb
1.2 ud
Parsley
7.5 g
Sterilised milk
0.075 l
Eggs
0.75 ud
Grated cheese
0.01 kg
Breadcrumbs
0.15 kg
High oleic oil
0.25 l
Brown stock
0.75 l
Creamed corn
0.0 kg
Tomato sauce
0.25 l
Frozen peas
0.1 kg
Bell pepper
0.313 kg
Potatoes
0.35 kg
Onion
0.083 kg
Garlic, bulb
0.133 ud
Green pepper
0.05 kg
Diced tomato
0.333 kg
Sunflower oil
0.008 l
Elaboration
For the Salisbury steak:
- Chop the garlic and parsley into brunoise for the meat seasoning.
- Mince the beef and pork, mix it with the soft garlic in brunoise, parsley, milk, eggs and grated cheese.
- Make 140 g Salisbury steaks (hamburgers) and coat with breadcrumbs.
- Fry the Salisbury steaks and remove them on to kitchen paper.
For the Spanish sauce:
- Make a brown stock.
- Make the tomato sauce.
- Prepare a roux out of 20 g/l (butter 20 g + flour 20 g), bind with the brown stock, tomato sauce to your liking, let it boil and add salt.
- Dice the sweet pepper and sauté.
- Cook the peas in plenty boiling water.
- Peel the potatoes, cut into 1 cm cubes and fry.
ASSEMBLY
- Place the Salisbury steaks in a bowl, place the sweet pepper on top, add the peas and baste with the Spanish sauce. Let it cook for a few minutes so that the Salisbury steak warms up well.
- Off the heat, add the French fries.
Nutritional information (1 portion)
Energy
733.7
kcal
Carbohydrates
52.2
g
Proteins
34.17
g
Lipids
40.52
g
Fiber
11.61
g
Saturates
12.26
g
Monounsaturated fatty acids
20.78
g
Polyunsaturated fatty acids
5.24
g
Cholesterol
120.26
mg
Calcium
279.26
mg
Iron
7.78
mg
Zinc
6.04
mg
Vitamin A
652.38
ug
Vitamin C
100.97
g
Folic acid
226.53
ug
Salt (Sodium)
977.28
mg
Sugars
19.22
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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