Salisbury is a classic American recipe using patties shapes instead of meatballs. A creamy mushroom and onion gravy with meatballs served with a delicious mash potato.
- 500g minced beef
- 1 egg
- 1 garlic clove, chopped
- 1 onion, chopped
- 4 tbsp breadcrumbs
- 1 tsp dried mixed herbs
- 1 tbsp oil
- 1 tbsp butter
- 1 onion, sliced
- 200g button mushrooms, sliced
- 2 tbsp plain flour
- 1 tbsp Worcestershire Sauce
- 500ml beef stock
- 100ml milk or cream
- Salt and pepper, to taste
- Mash potato (my preference), or sauté potato or pasta
- In a bowl, combine the minced beef, egg, 1 onion, garlic, breadcrumbs and dried herbs.
- Shape 12 -16 meatballs and keep aside.
- In a sauté pan, over medium heat, drizzle the oil and add the beef meatballs. Cook for five to colour well all around. Remove from the pan and set aside.
- Add the butter and mushrooms and the rest of the chopped onions. Sauté on medium heat for about 3 - 4 minutes or until browned. Sprinkle the flour over the vegetables and cook the flour for thirty seconds to one minute.
- Slowly whisk in the Worcestershire sauce and pour in the beef stock and cream
- Season with salt and pepper and return the coloured meatballs to the pan.
- Simmer for 5 - 10 minutes over low heat to reduce the sauce and ensure the beef patties are cooked through. Serve over mashed potatoes.