SALSBURY STEAK DINNER
RECIPE TYPE
Beef
SERVES
SERVES4
Prep: 15 min
Cook: 25 min
Ingredients
500g ground veal
1/3 cup Longo’s Italian Seasoned Bread Crumbs
1/4 cup Longo’s Chipotle Grilling Sauce
1 tbsp Worcestershire sauce
2 tbsp Longo’s Country Churned Salted Butter
1 large shallot, thinly sliced
1 pkg (227g) Longo’s Sliced Mushrooms
2 tbsp Longo’s Essentials
All Purpose Flour
2 cups Longo’s Essentials Beef Broth
1 pkg (about 500g) Longo’s
Cauliflower and Broccoli, steamed and hot (see tip)
Mashed Potatoes:
1kg yellow fleshed potatoes, peeled and cubed
1/3 cup each Longo’s Essentials Country Churned Salted Butter and
Longo’s 3.25% Whole Milk
Salt and pepper to taste
Directions
Mashed Potatoes: Bring potatoes to a boil in salted water for about 20 minutes or until tender. Drain well. Place butter and milk in same pot and heat gently. Add cooked potatoes and mash together until creamy. Season with salt and pepper to taste; keep warm.
Meanwhile, combine veal with bread crumbs, grilling sauce and Worcestershire. Shape into 4 thin oval patties. Melt butter in large skillet over medium heat. Pan-fry patties for about 10 minutes, turning once, or until thermometer registers 160°F. Remove to plate and keep warm.
Return skillet to medium heat and add shallot and mushrooms. Cook, stirring, for about 8 minutes or until golden and softened. Sprinkle flour overtop and stir until absorbed. Add broth and bring to a simmer, stirring frequently. Simmer for about 3 minutes or until thickened slightly. Return patties to skillet and turn to coat in sauce. Serve with mashed potatoes and vegetables.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 36g | Fibre 7g |
Fat 32g | Sugar 10g |
Carbs 65g | Sodium 1180mg |
