Spanish Hamburger steak
Print Category Nuggets and Ground beef patties Thematic No thematic Source Franden Evaluation
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Ingredients
- 2 tbsp (30 ml) of butter
- 1 lb. (16 oz) of ground beef
- 1 can of 10 oz fl. (286 ml) of tomatoes cream soup
- A stalk of celery or ¼ pepper or both, sliced
- A large onion sliced
- 1/2 cup (118 ml) of water
- 1 teaspoon ( 5 ml) of ketchup
- 2 teaspoons (10 ml) of sugar
- 1 teaspoon (5 ml) of soya sauce
- salt and pepper to taste
Preparation
- Melt the butter in a pan. Shape into patties about 1/2 to 3/4 inch. (1.3 cm to 1.9 cm) thick. Cook and put away.
- In the same pan add the onion slices, celery or slices ??¼ of a green or red pepper, or both and cook till bleaching: 2 minutes.
- Add the cream of tomatoes, ketchup, water, celery, onion rings, soya sauce and sugar, stir the sauce and add the meatballs.
- In this step you can add 1 cup (237 ml) of green peas (frozen only), (optional). Cover and let simmer about 5 minutes over low heat.
Cook commentary
4-6 Servings
The amount of sauce is good for 6 meatballs. The sauce is not sugared at all. It is only to remove the acidity. Meatballs are cooked at 3/4 of cooking time. Finish cooking the meatballs in the sauce till the end. Served with mashed potatoes and cream lettuce with shallots.
*Photo: Franden
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administrateur
Franden