Since I started blogging, I have really tried to create engaging titles, you know, to encourage people to read the blog. However, it has dawned on me that I am kind of doing this for me (well, and also my soon-to-be daughter-in-law who likes my recipes and is a marvelous cook). Anyway, I sat here for 10 minutes trying to think of something clever. You see how that worked out.
This morning I made a batch of Salisbury Steak meatballs. Very tasty, although next time I will leave out the breadcrumbs. I know most of america puts breadcrumbs in their meat dishes, but we don't like it. I always like to make a recipe once without mucking about with it, so I will make this again, but without the breadcrumbs. We'll reheat these for dinner.
2 pounds Ground Beef
3/4 cups Seasoned Breadcrumbs
1/4 cup Brown Mustard
1/4 cup Ketchup
1 teaspoon Powdered Beef Base
1 Tablespoon Worcestershire Sauce
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 Cup Butter
1 whole Large Onion, Halved And Sliced
2-1/2 cups Beef Broth
1 Tablespoon Worcestershire Sauce (addition)
1 Tablespoon Ketchup (additional)
2 Tablespoons Cornstarch Mixed With A Little Beef Broth To Make A Thin Paste
Instructions
To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.
Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons of Butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs.
In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup of beef broth with the cornstarch.
Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.)
Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of butter and sprinkle with minced parsley.
Busy day at the Farmer's Market - here are some of Mo's needlefelting
