Wednesday, August 10, 2016

Salisbury Steak with Borscht

Salisbury Steak is an American invention, who knew? Ground beef is a lot easier to chew for many of us older people and it's cheaper but still has the flavour of more expensive cuts. I added salt, black pepper, 1 teaspoon ground garlic and 2 teaspoons bread crumbs to 400gm ground beef before making the patties. They were brushed with oil before BBQing.

Mashed potatoes have salt, butter and milk. The beans were boiled for a few minutes till they soften then cooled and reheated in olive oil with caramelized diced onion. The gravy was caramelized diced onion with sliced crimini mushrooms seared in. A teaspoon of flour sprinkled over top with a teaspoon of beef stock powder. Add a 1/4 cup butter and cook the flour taste off. Add 2/3 cup water and bring to simmer. Reduce to thicken. Once it simmers for a minute the gravy should pick up colour from the pan and darken nicely.

I don't like cooked beats as a vegetable but Borscht is just fine. Probably the sour cream. I caramelized a diced onion and carrot then sweated three diced beats. I added 3 teaspoons of beef stock powder and 3 cups water, simmer 40 minutes. Serve with a dollop of sour cream. 

A nice meal on a cool, rainy summer evening.

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