It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

SALISBURY STEAK MEATBALLS WITH MUSHROOM GRAVY

These salisbury steak meatballs with mushroom gravy are classic comfort food, this incredibly delicious dinner recipe is ready in about 30 minutes !!


This Salisbury steak meatballs with mushroom gravy are tender and moist, not to mention flavorful. If your best recollection of a Salisbury steak is something that came from a frozen dinner, I urge you to give these a try! These taste nothing like that dense almost flavorless piece of meat, so please don’t judge this recipe based on that experience.

Salisbury steak meatballs with mushroom gravy Recipe

These Salisbury Steak Meatballs with Mushroom Gravy are classic comfort food. This incredibly delicious dinner recipe is ready in about 30 (very active) minutes!



INGREDIENTS

  • 2 tbsp olive oil

For the Meatballs:

  • 1 cup breadcrumbs, regular, Panko or GF
  • 1/4 cup milk or water
  • 1½ lb lean ground beef
  • 1 egg
  • 1/2 cup diced onions
  • ¼ cup (4 tbsp) ketchup
  • 1 tablespoon dry mustard [See Note 1]
  • 1 tbsp Worcestershire sauce [see Note 2]
  • 1 tsp Kosher salt
  • 1 tsp ground black pepper

For the gravy:

  • 2 tbsp butter
  • 1 large onion, chopped
  • 8 oz cremini mushrooms, sliced
  • 1 tbsp Worcestershire sauce [See Note 2]
  • 1 cup unsalted beef broth
  • 2 tbsp cornstarch [See Note 3]
  • salt and ground black pepper, to taste

Optional garnish

  • chopped fresh parsley
INSTRUCTIONS

  1. If you’re serving the meatballs with mashed potatoes, fill a medium pot with water about 3/4 full and cover with a tight-fitting lid. Heat this over high heat to bring to a boil. You want just enough water to cover the potatoes during cooking. While the water is heating, peel and dice the potatoes. Remember: Smaller potatoes cook faster thank large chunks. Add these to the pot even if the water is not boiling yet. Be sure to salt the water liberally.
  2. Meanwhile, into a large bowl, add the hamburger, bread crumbs, milk (or water), egg, onions, ketchup, mustard powder, Worcestershire, salt, and ground black pepper. Mix well with your hands taking care not to compact or “squish” the meat – I use my fingertips. Compacting the meat during mixing leads to dense meatballs.
  3. Add two tablespoons of olive oil into a large non-stick (Teflon coated) skillet set over medium-high heat.
  4. Shape meat into 1-inch meatballs – about the size of a golf ball. Add the meatballs to the skillet. If you have a smaller skillet, you may need to cook in batches to avoid overcrowding the pan. Overcrowding leads to steaming rather than browning the meat.
  5. Brown the meatballs on all sides. Once browned, move the meatballs around the edge of the pan and start the base of the gravy in the middle area of the skillet. If you have a smaller skillet, you may need to remove the meatballs to a plate and set aside.
  6. Add butter to the center of the skillet and melt completely. Add onions and mushrooms and cook until onion is soft and translucent – about 3 minutes. Sprinkle the cornstarch over the onions and mushrooms, then stir to coat. I find this helps with clumping. Add the beef broth and stir to combine working out any lumps you find. Move the meatballs around back into the full pan. Season the gravy with salt and pepper and bring to a full boil. Cornstarch needs to boil to activate thickening. After about 3 to 5 minutes, the sauce should begin to thicken. If the sauce becomes too thick add a bit more beef broth or water. If the sauce is too thin, mix another 1 tbsp of cornstarch into 1 tbsp of cold water and stir to combine. Then add this mixture directly to the sauce to thicken. Taste and adjust seasonings, if necessary.
  7. If you’re serving with potatoes, they should be just about tender and ready to mash.
  8. Serve meatballs garnished with fresh chopped parsley.

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