Cate's salisbury steak

4 servings

Ingredients

Quantity Ingredient
1½ pounds Lean ground beef
6 slices Fresh bread crumbs
¼ Onion, grated
⅓ Green (Bell) Pepper, grated
2 tablespoons Vegetable oil
1 tablespoon Tomato paste
¾ teaspoon Salt
⅓ Grated green pepper
¼ cup Water
3 tablespoons Corn starch
1 tablespoon Tomato paste
1 teaspoon Bottled beef bouillon
2 teaspoons Liquid beef bouillon
pinch M.S.G. - optional
1 dash Marjoram
1 dash Tyme
1 dash Savory
1 dash Pepper
⅓ Grated onion
dash M.S.G. - Optional
dash Savory
dash Pepper
Salt to taste

Directions

CREATED BY CATE VANICEK

ADDED DURING FRYING

SALISBURY GRAVY

PATTIES:

1. Mix all ingredients well.

2. Form six plump, oval patties.

3. Over medium heat, heat 2 tablespoons oil. Fry patties in tightly covered skillet, at medium heat, for 10 minutes.

4. Turn patties. Continue cooking for an additonal 10 minutes.

5. During last 10 minutes place "addition" of green pepper and onion to skillet. GRAVY:

6. Mix corn starch in water. Eliminate lumps. Add M.S.G., salt, savory and pepper. Mix well.

7. Remove patties from skillet. 8. Add 2 cups? water, tomato paste and bullion to skillet, and stir well. While mixture is still cold, stir in corn starch mixture. Stir until gravy is finished. Serve over meat patties.

Recipe courtesy of: Catherine Vanicek, 15 Apr 93 09:59:02 Submitted By LAWRENCE KELLIE On 10-29-94

Related recipes