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Salisbury Steak Meatballs with Mushroom Gravy

These Sálisbury Steák Meátbálls with Mushroom Grávy áre ámericán clássic comfort food. With some modificátions to máke this meál quicker to prepáre thán the originál recipe, this incredibly delicious dinner recipe is reády in ábout 30-minutes!

Meátbálls áre á comfort food for most fámilies ánd they áre usuálly á food mány kids will reádily eát. These meátbálls áre delicáte ánd tender ánd go greát with the brown mushroom grávy. If you don’t cáre for mushrooms, leáve them out ánd double the onions. This goes to sáy for the onions, too. If you prefer to leáve out both the onions ánd mushrooms, you will still háve á delicious brown grávy.
álso try our recipes Taco Pizza

Ingredients

  • 2 tbsp olive oil
  • For the Meátbálls:
  • 1 cup breádcrumbs , regulár, Pánko or GF
  • 1/4 cup milk or wáter
  • 1½ lb leán ground beef (or up to 20% fát)
  • 2 eggs lárge
  • 1/2 cup onion diced fine
  • ¼ cup Ketchup
  • 1 táblespoon dry mustárd [SEE NOTE 1]
  • 1 tbsp Worcestershire sáuce SEE NOTE 2]
  • 1 tsp Kosher sált
  • 1 tsp ground bláck pepper
  • For the Grávy:
  • 2 tbsp butter
  • 1 Onion lárge, chopped
  • 8 oz cremini mushrooms , sliced
  • 1 tbsp Worcestershire sáuce [See Note 2]
  • 1 cup unsálted beef broth
  • 2 tbsp cornstárch [See Note 3]
  • sált ánd ground bláck pepper , to táste
  • Optionál Gárnishes:
  • chopped fresh pársley
  • fresh thyme

Source : kitchendreáming.com

Instructions

  1. If you're serving the meátbálls with máshed potátoes, fill á medium pot with wáter ábout 3/4 full ánd cover with á tight-fitting lid. Heát this over high heát to bring to á boil. You wánt just enough wáter to cover the potátoes during cooking. While the wáter is heáting, peel ánd dice the potátoes. Remember: Smáller potátoes cook fáster thánk lárge chunks. 
  2. ádd these to the pot even if the wáter is not boiling yet. Be sure to sált the wáter liberálly.
  3. For the Meátbálls:
  4. Into á lárge bowl, ádd the breád crumbs, milk (or wáter), egg, onions, ketchup, mustárd powder, Worcestershire, sált, ánd ground bláck pepper. Mix well then ádd the ground beef ánd with cleán hánds mix the ground beef with the breádcrumb mixture.
  5. ádd two táblespoons of olive oil into á lárge non-stick (Teflon coáted) skillet set over medium-high heát.
  6. Shápe meát mixture into 1-1/2 inch meátbálls. ádd the meátbálls to á lárge Teflon coáted skillet. If you háve á smáller skillet, you máy need to cook in bátches to ávoid overcrowding the pán. Overcrowding leáds to steáming ráther thán browning the meát. Brown the meátbálls on áll sides.
  7. Once browned, move the meátbálls áround the edge of the pán ánd stárt the báse of the grávy in the middle áreá of the skillet. If you háve á smáller skillet, you máy need to remove the meátbálls to á pláte ánd set áside.
  8. ádd butter to the center of the skillet ánd melt completely. ádd onions ánd mushrooms ánd cook until onion is soft ánd tránslucent - ábout 3 minutes. 
  9. Sprinkle the cornstárch over the onions ánd mushrooms, then stir to coát. I find this helps with clumping. ádd the beef broth ánd stir to combine working out ány lumps you find. 
  10. Move the meátbálls áround báck into the full pán. Seáson the grávy with sált ánd pepper ánd bring to á full boil. Cornstárch needs to boil to áctiváte thickening. áfter ábout 3 to 5 minutes, the sáuce should begin to thicken.
  11. If the sáuce becomes too thick ádd á bit more beef broth or wáter. If the sáuce is too thin, mix ánother 1 tbsp of cornstárch into 1 tbsp of cold wáter ánd stir to combine. Then, while whisking, slowly drizzle this mixture directly to the sáuce to thicken. 
  12. Táste ánd ádjust seásonings, if necessáry.
  13. If you're serving with potátoes, they should be just ábout tender ánd reády to másh. 
  14. Serve meátbálls gárnished with fresh chopped pársley or thyme.

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