SIZZLING SALISBURY STEAK

The key to making the best version of this classic favorite? Beef patties made from scratch!

Serves 4 to 6 Prep Time 15 minutes
Cooking Time 15 minutes

     

INGREDIENT
FOR THE MEAT MIXTURE
500 grams lean ground beef
1/2 cup breadcrumbs
1 tablespoon ketchup
2 teaspoons mustard
1 teaspoon Worcestershire sauce
1 beef bouillon cube, crumbled
salt and pepper, to season
1 tablespoon olive oil
1 tablespoon butter
FOR THE GRAVY
1 white onion, thinly sliced
2 cups beef stock, plus more as needed
1 tablespoon ketchup
1 teaspoon liquid seasoning
1 teaspoon Worcestershire sauce
1 teaspoon cornstarch
salt and pepper, to taste
2 tablespoons toasted garlic chips
fried potato wedges and buttered mixed vegetables, to serve (optional)

HOW TO COOK SIZZLING SALISBURY STEAK
1. Make the meat mixture: Combine ground beef, breadcrumbs, ketchup, mustard, Worcestershire sauce, bouillon, salt, and pepper. Mix until well combined. Form into 4 to 6 patties.
2. Heat oil and melt the butter in a frying pan. Increase heat to medium-high. Fry the patties in batches until the beef changes color and is no longer pink in the center. Transfer beef to a platter and pour off excess grease from the frying pan.
3. Make the gravy: Using the same frying pan, sauté onions over medium heat. Stir and cook until golden brown and soft. Add beef stock, ketchup, liquid seasoning, and Worcestershire sauce. Dissolve cornstarch in a little beef stock and add to the sauce. Stir and cook to reduce. Adjust seasoning with salt and pepper. Add more stock if the sauce is too thick.
4. Add the cooked beef patties to the gravy. Spoon gravy on top of the patties and simmer for a minute.
5. When ready to serve, heat a sizzling pan. Add 2 beef patties per sizzling plate and pour some gravy over. Sprinkle with toasted garlic chips and serve immediately. Serve with fried potato wedges and buttered mixed vegetables, if desired.

SIZZLING BULALO STEAK

With tender slices of beef, rich bone marrow, and tasty gravy, this dish calls for a big bowl of steaming rice to go with it!

Serves 4 to 6
Prep Time 15 minutes
Cooking Time 2 hours and 30 minutes

     

INGREDIENT

• 2 kilos beef shank (bulalo), sliced into 11/2-inch thick pieces
• 1 tablespoon salt
• 1 teaspoon ground black pepper

FOR THE SAUCE

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 1/2 cups reserved beef broth (from boiling the beef shanks)
• 1/2 cup full-cream milk
• 1 tablespoon Worcestershire sauce
• 1/2 cup assorted fresh mushrooms, sliced
• 1 tablespoon liquid seasoning
• 3 tablespoons toasted garlic chips
• steamed rice, to serve

HOW TO COOK SIZZLING BULALO STEAK
1. Season beef shanks with salt and pepper. Place shanks in a large pot and fill with enough water to cover. Boil for 11/2 to 2 hours, adding more water to make sure the beef is always submerged. (You can also cook the beef in a pressure cooker for 1 hour until very tender.) Set beef and broth aside.

2. Make the sauce: Melt butter in a saucepan. Add flour and mix to form a paste. Add the rest of the ingredients and continue to cook, stirring occasionally, until mixture thickens slightly. Taste to adjust seasoning.

3. When ready to serve, heat a sizzling plate. Carefully put the cooked shanks on top and add the sauce. Top with toasted garlic and serve immediately while dish is sizzling. Serve with steamed rice.