Yield: 6 servings
Measure | Ingredient |
---|---|
8 ounces | Tomato sauce; divided |
⅓ cup | Onion; finely chopped |
⅓ cup | Gingersnaps; crushed |
1 \N | Egg; slightly beaten |
¼ cup | Raisins, seedless |
¾ teaspoon | Salt |
1½ pounds | Beef, ground |
\N \N | Oil, salad; hot |
2 tablespoons | Sugar, brown; firmly packed |
1 teaspoon | Mustard, prepared |
1 tablespoon | Vinegar |
\N dash | Pepper |
Combine ¼ cup tomato sauce, onion, gingersnaps, egg, raisins, and salt, blending well. Add meat, mixing well. Shape mixture into 6 patties. Brown on both sides in a small amount of hot salad oil; drain.
Combine remaining tomato sauce, brown sugar, mustard, vinegar, and pepper. Spoon sauce over patties. Cover and simmer 20 minutes, basting patties occasionally with the sauce.
SOURCE: Southern Living Magazine, sometime in 1977. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 01-19-95