hawksiowarock
New member
This is something my mother used to make. From a 1950's Betty Crocker
recipe, Salisbury steak. (I add a dash of Worcestershire sauce).
1 lb. ground beef
1/3 c. dry fresh bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1 egg
1 onion, sliced
1 can concentrated beef boullion (beef consomme)
2 Tbs. cold water
2-3 tsp. cornstarch
Combine ground beef, bread crumbs, salt, pepper and egg. Shape into 4 oval
patties about 3/4 inch thick. Lightly coat with cornstarch to make them
easier to handle. Brown the patties in a 10 inch skillet over medium heat,
turning occasionally, until well browned, about 10 minutes. Drain the fat
from the skillet. Add the sliced onion and the canned consomme. Heat
mixture to boiling. Reduce heat to low. Cover and simmer about 10 minutes
until the onions are tender. Remove the patties to a platter and keep warm.
Combine water and cornstarch. Stir into the pan; cook and stir about 1
minute to thicken the gravy. Spoon over the beef patties. Serves 4.
I'm making mashed potatoes and serving this with fresh steamed green beans.
Cornbread would be a good accompaniment, too.
Jill
recipe, Salisbury steak. (I add a dash of Worcestershire sauce).
1 lb. ground beef
1/3 c. dry fresh bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1 egg
1 onion, sliced
1 can concentrated beef boullion (beef consomme)
2 Tbs. cold water
2-3 tsp. cornstarch
Combine ground beef, bread crumbs, salt, pepper and egg. Shape into 4 oval
patties about 3/4 inch thick. Lightly coat with cornstarch to make them
easier to handle. Brown the patties in a 10 inch skillet over medium heat,
turning occasionally, until well browned, about 10 minutes. Drain the fat
from the skillet. Add the sliced onion and the canned consomme. Heat
mixture to boiling. Reduce heat to low. Cover and simmer about 10 minutes
until the onions are tender. Remove the patties to a platter and keep warm.
Combine water and cornstarch. Stir into the pan; cook and stir about 1
minute to thicken the gravy. Spoon over the beef patties. Serves 4.
I'm making mashed potatoes and serving this with fresh steamed green beans.
Cornbread would be a good accompaniment, too.
Jill
