Salisbury steak gets its name from Doctor James Henry Salisbury who served this to the soldiers in the Civil War. It is actually not a steak but is basically seasoned meat patties formed into the shape of steaks. It It is economical, packs a flavor punch and an easy 30 minute meal that never disappoints!
For the steaks
1 packet of Genuine Angus Beef Patties
1/3 cup of breadcrumbs
1 minced garlic glove
For the Gravy
2 tbsp of olive oil
2 tbsp of flour
1 tbsp Worcestershire sauce
1 cup of sliced mushroom
1 brown onion, sliced
2 cups of beef stock
Mix all the ingredients for the steaks until well combined. Form into 4 round patties, each about 2cm thick.
Brown the patties in a skillet, about 1 minute each side (it should still be raw inside). Remove from the skillet and place on a plate for later.
Add the mushroom and onion in the skillet, cook until soften, then add in the flour and mix well. Add a bit more oil if needed.
Pour the stock and the Worcestershire sauce in, stir until no lump to be seen. Then, add the steaks and simmer until gravy is thickened to your desired consistency.
Serve with mashed potato, roasted vegetables or over the rice!
Browning the steaks to then finishing them in the gravy creates a more flavorful taste to the dish.
Butter can be used for a more fragrant buttery smell.
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This recipe reminds me so much about the grilled pork skewers that we can see from every corner of Bangkok, Thailand; the locals called it "moo ping". Made with thin slices of pork belly, the ratio of the fat and the lean meat is balanced out, which leave you with the urge to try one more bite. It is sweet, salty, addictive, and nostalgic!
1 kg of pork belly, sliced into about 3-4 cm long and 1cm thick
1 cup of maple syrup
¼ cup of oyster sauce
¼ cup of fish sauce
¼ cup of soy sauce
3 cloves of garlic, minced
Mix all the ingredients except for the sliced pork belly until well combined.
Pour the mixture over and mix well again, making sure every piece of pork is covered in the marinade. Marinade for at least 1 hour, for best result, marinade overnight.
Thread the pork slice onto the skewer, about 3-4 pieces of pork in a skewer.
Grill the skewers with a griller, turn often to prevent being burnt, and brush on additional marinade, until cooked. This will take about 20-30 minutes.
Serve with rice, salad or on its own!
This recipe can be prepared with an oven, air-fryer or over the frying pan.
Enhance the flavor with a wedge of lemon or lime.
Fish sauce can be omitted in case of crustacean allergic reaction.