90 min
Type of dish: Meats
Temperature: Hot
Cuisine type: European cuisine
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Minced meat 0.575 kg
Lean pork 0.1 kg
Table salt 8.5 g
Ground white pepper 0.35 g
Garlic 1.2 ud
Parsley 7.5 g
Sterilised milk 0.075 l
Pasteurised egg 0.038 kg
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
Sweet pepper 0.313 kg
Peeled potato stew 2x 1 0.35 kg
Onion 0.075 kg
Carrot 0.038 kg
Green leek 0.45 ud
Bones 0.225 kg
Red wine 0.038 l
Water 0.75 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)
Fiber 12.5 g
Saturates 15.44 g
Monounsaturated fatty acids 53.65 g
Polyunsaturated fatty acids 9.22 g
Cholesterol 114.88 mg
Calcium 291.45 mg
Iron 8.0 mg
Zinc 6.05 mg
Vitamin A 667.38 ug
Vitamin C 131.62 g
Folic acid 234.69 ug
Salt (Sodium) 1008.91 mg
Sugars 22.86 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.