Beef / Pork

Salisbury Steak and Shakshuka Inspired Stew is for Dinner.

Salisbury Steak and Shakshuka Inspired Stew takes 80 minutes to prepare.

Salisbury Steak and Shakshuka Inspired Stew takes 30 minutes to cook.

Salisbury Steak and Shakshuka Inspired Stew makes 4 servings.

The ingredients for Salisbury Steak and Shakshuka Inspired Stew are:

2 Cubed Steaks (approximately 12 oz)
4 tsp AP Flour
1 tsp Coconut Oil
1 small Russett Potato, diced
75 grams Carrots, diced
2-4 cloves of smashed garlic
1 1/2 cups Chicken Stock
140 grams Zucchini, diced
1 can Diced Tomatoes
1/2 cup tepid water
1 tsp Beef Bouillon
1 tsp Potato Starch
Salt and Pepper (and other spices) to taste

Here is how you make Salisbury Steak and Shakshuka Inspired Stew:

1) Mix Salt and Pepper to taste with 4 tsp of AP flour and any additional seasoning you want to add to the flavour profile. Spread evenly on both steaks and refrigerate for approximately an hour to give the moisture and salt to do their thing.2) Take your diced Russets and Carrots and add them to heavily salted boiling water to blanch for 4 minutes. This seasons them directly and gives the harder veg a head start on the process. After 4 minutes, strain quickly and set aside.4) Heat up your coconut oil and then sear off the steaks quickly, giving them time to develop a crust.5) Before taking the meat off the heat, add the garlic to give it a head start.6) Use the chicken broth, along with the juice from your diced tomatoes to deglaze the pan, scraping it safely to get up the tasty bits. Add your zucchini and tomatoes to the started potatoes and carrots. 7) Cut up your steak into smaller bits and add back into mix. Allow to come to a simmer. 8) Combine water, bouillon and potato starch into a slurry. Add to the simmering pan.9) Reduce to low and cover. Allow to cook for twenty minutes. 10) Remove the lid and taste test. Adjust with salt and pepper to your taste. Serve in a bowl Serving Size:?Half of the Pan

The nutritional information for Salisbury Steak and Shakshuka Inspired Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 205.0

• Total Fat: 7.5 g
• Cholesterol: 45.0 mg
• Sodium: 714.6 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 2.2 g
• Protein: 20.4 g