Salisbury steak

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.