Grilled salisbury steak in belmont sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | pounds | Finely ground lean chuck |
| Beef | ||
| 2 | tablespoons | Grated onion |
| 2 | tablespoons | Grated ran green bell |
| Pepper | ||
| 1 | clove | Garlic,mashed |
| 3 | tablespoons | Butter |
| ⅓ | cup | Tomato ketchup |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Worcestershire sauce |
| Generous dash Tabasco sauce | ||
| 1½ | tablespoon | Finely chopped chives |
| Salt | ||
| Black pepper | ||
| Paprika | ||
| Pinch of powdered thyme | ||
| 1 | teaspoon | Prepared mustard |
| Salt | ||
| Black pepper | ||
| A little mace to taste | ||
| Dry sherry wine | ||
Directions
BELMONT SAUCE
Mix all ingredients together and shape into 6 individual small steaks,about ¾" thick.Sprinkle with seasoned flour and brush with olive oil.Broil them for 5 to 6 minutes or more on each side,depending on degree of doneness desired. Belmont Sauce: Melt butter with the rest of the ingredients.Blend well.Stir in 2 tbsp.
sherry and bring almost to a boiling point.Arrange steaks on a hot platter and pour sauce over them.