Cates Salisbury Steak Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
CREATED BY CATE VANICEK
1 1/2 lbs: Lean ground beef,
6 slice: Fresh bread crumbs,
1/4: Onion, grated
1/3: Green, (Bell) Pepper, grated
2 tbsp: Vegetable oil,
1 tbsp: Tomato paste,
3/4 tsp: Salt,
2 tsp: Liquid beef bouillon,
pn M.S.G., optional
1 dash: Marjoram,
1 dash: Tyme,
1 dash: Savory,
1 dash: Pepper,
ADDED DURING FRYING
1/3: Grated green pepper,
1/3: Grated onion,
SALISBURY GRAVY
1/4 cup: Water,
3 tbsp: Corn starch,
1 tbsp: Tomato paste,
1 tsp: Bottled beef bouillon,
ds M.S.G., Optional
ds Savory,
ds Pepper,
Salt to taste,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp