Festival Recipe
Salisbury Beef Meatballs, colcannon mash potatoes
Recipe by Kevin Dundon
- Serves4
Ingredients
- 500g minced beef
- 1 egg
- 1 garlic clove, chopped
- 1 onion, chopped
- 4 tbsp breadcrumbs
- 1 tsp dried mixed herbs
- 1 tbsp oil
- 1 tbsp butter
- 1 onion, sliced
- 200g button mushrooms, sliced
- 2 tbsp plain flour
- 1 tbsp Worcestershire Sauce
- 500ml beef stock
- 100ml milk or cream
- Salt and pepper, to taste
To serve
- 800g mash potato ( my preference )
- 25g butter
- ¼ head green cabbage, sliced
- 100ml buttermilk
Method
Salisbury is a classic American recipe using patties shapes instead of meatballs
A Creamy mushroom and onion gravy with meatballs served with a delicious mash potato!
An old classic revisited for great flavour and quick dinner!
In a bowl, combine the minced beef, egg, 1 onion, garlic, breadcrumbs and dried herbs.
Shape 12 -16 meatballs and keep aside.
In a sauté pan, over medium heat, drizzle the oil and add the beef meatballs. Cook for five to colour well all around. Remove from the pan and set aside.
Add the butter and mushrooms and the rest of the chopped onions. Sauté on medium heat for about 3 – 4 minutes or until browned. Sprinkle the flour over the vegetables and cook the flour for thirty seconds to one minute.
Slowly whisk in the Worcestershire sauce and pour in the beef stock and cream
Season with salt and pepper and return the coloured meatballs to the pan.
Simmer for 5 – 10 minutes over low heat to reduce the sauce and ensure the beef meatballs are cooked through.
In the meantime, in a second sauce pan, warm the cabbage with some butter and white wine.cook for 2 minutes until just softened. add the mash potato and enough of the buttermilk to soften the mash just enough.
Remove from the heat and Serve the meatballs over the colcannon mashed potatoes.
