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