Tomato Stew with Salisbury Steaks

Tomato Stew with Salisbury Steaks

A rich and meaty tomato stew bursting with vegetables.

Cooking time
30 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

400g (14 oz)

1/2 bulb

50 ml (1.7 fl. oz.)


as desired

as desired

1/2 stalk


1 Tbsp

cooking oil

as needed

as desired


295 g (10.4 oz.)

300 ml (10.1 fl. oz.)


  1. 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.
  2. Combine the milk and panko(Japanese bread crumbs). Beat the egg.
  3. Combine the ground meat, diced onion, bread crumbs and egg from (2), and pepper. Mix thoroughly. Form into 8 patties.
  4. Heat oil in a large frypan, add patties from (3) and cook until brown on each side. Remove the patties from frypan.
  5. 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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