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Hamburg (ハンバーグ, hanbāgu, Hamburg steak)[13] is a popular dish in Japan. It is made from ground meat with finely chopped onion, egg, and breadcrumbs flavored with various spices, and made into a flat, oval shape about 4 cm thick and 10 to 15 cm in diameter. Many restaurants specialize in various styles of hamburg steak. [14]
Salisbury steak is a dish originating in the United States and made from a blend of ground beef and other ingredients, being considered a version of Hamburg steak.Today, Salisbury steak is usually served with a gravy similar in texture to brown sauce, along with various side dishes, such as mashed potatoes and cooked vegetables (typically green beans and occasionally peas or corn).
Practice your meat to cheese to bread ratio with a simple bacon burger or kick things up to the gourmet level with a rosemary-lemon turkey burger topped with brie, raspberry jam and arugula. Some ...
Chicken-fried steak, also known as country-fried steak, is an American Southern breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried. It is associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar ...
A french steak tartare. Apicius describes a ground meat dish, isicia omentata, which consists of chopped meat wrapped in caul fat and sauteed in a reduction of grape juice. [9] Another precursor to the hamburger is steak tartare, a seasoned ground beef patty served raw. [9] It is not known when the first restaurant recipe for steak tartare ...
Beef Wellington – Filet steak with pâté and duxelles in shortcrust pastry. Bistecca alla fiorentina. Bistek – Filipino dish. Bistik jawa – Flat cut of beef. Bulgogi – Korean meat dish. Carpetbag steak. Carne asada – Dish of grilled and sliced beef. Chateaubriand (dish) – Front cut of a beef tenderloin.
Gravy. Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or bouillon cubes.
Kaitlyn Yarborough. November 7, 2024 at 8:06 AM. It's festive, funky, and we can't get enough. The first time you see tomato pudding, at a young and naïve age of 5 or 10, you're utterly repulsed ...