Tomato Stew with Salisbury Steaks
A rich and meaty tomato stew bursting with vegetables.
30 minutes
411kcal
0.9g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Dice and saute the onion. Cut the carrot into 1 cm (1/3 in.) rounds. Peel the miniature onions and cut a cross into the bottom of each. Dice the parsley.
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Combine the milk and panko(Japanese bread crumbs). Beat the egg.
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Combine the ground meat, diced onion, bread crumbs and egg from (2), and pepper. Mix thoroughly. Form into 8 patties.
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Heat oil in a large frypan, add patties from (3) and cook until brown on each side. Remove the patties from frypan.
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Add 1 Tbsp of butter to the frypan, saute the vegetables and then add the ingredients from (A). When the mixture comes to a boil, return patties from (4) to the frypan and simmer until carrots are cooked throughout. Lastly, add salt and pepper to taste, then serve garnished with diced parsley.
Cooking Basics
Onions - finely chopped
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
Carrots - rounds
Peel the skin of the carrot, remove the stem, and slice at consistent widths from end to end.
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