Recipe: Salisbury Steak (3)/Belmont Sauce (mushroom sauce)

INGREDIENTS:

1 Med Onion (chopped fine)
1/2 Tsp Garlic Powder.
1/2 Tsp Celery Seeds (ground)
3/4 Cup French Bread Crumbs.
1 1/2 Lb Ground Beef (Very, Very Lean)
Salt and Pepper to Taste.
1/2 Cup Flour (for dredging)
Oil as needed.

INSTRUCTIONS:

In a medium size bowl combine all of the ingredients - except the meat, flour and oil.

Add the meat and mix well.

Form the meat mixture into patties about 4 1/2 inches by 3 inches and about 1 inch thick.

Dredge or dust the formed patties on all sides with flour, shaking off any excess.

Heat oil in a large skillet over high heat until almost smoking.

Sear the beef patties on both top and bottom.

Reduce heat and cook until the meat is still a red/pink on the inside - about 3 minutes per side.

Remove the meat from the pan and set aside.

Drain and discard the grease saving the juices and dredgings for the sauce.

Serve with Belmont Sauce - see Sauces.

ENJOY js

SALISBURY STEAK

INGREDIENTS:
2 slices white bread, crusts removed
1/4 cup milk
1-3/4 lbs. 85% lean ground beef
salt and pepper to taste
1 tsp. Worcestershire sauce
4 strips bacon, cooked crisp, then crumbled
1/3 cup bread crumbs

INSTRUCTIONS:

Soak bread in milk until soft.

Squeeze out excess milk

Mix bread with the beef, salt, pepper to taste and Worcestershire.

Shape into a large round about 1" thick.

Place on an oiled broiler rack and cook 4" from heat on 1 side for 5 minutes.

Turn and sprinkle with bacon and bread crumbs and cook another 5 minutes.

Serve with Belmont Sauce - see Sauces

ENJOY! j

BELMONT SAUCE

INGREDIENTS:

3 Tbs Butter/Margarine.
10oz Can Sliced Mushrooms (or 8oz fresh sliced mushrooms).
1/2 Cup Catsup.
1 Tbs Lemon Juice.
1 Tsp Worchestershire Sauce.
1 Tsp Dijon Type Mustard.
1/4 Tsp Hot Sauce (Tabasco).
2 Tbs Sherry or Brandy.

INSTRUCTIONS:

In medium saucepan over medium heat, melt butter/margarine, saute mushrooms.

Stir in catsup, lemon juice, Worchestershire sauce, Dijon mustard, and hot sauce.

Bring just to boiling point -- stirring constantly.

Stir in sherry/brandy, remove from heat set aside for serving.

THIS IS SUPPOSED TO BE THE ORIGINAL SAUCE FOR SALISBURY STEAK.

ENJOY: j

PLUS

I also have a special recipe that I especially like to use, for thick cuts of beef like Top Sirloin or London Broil It is so simple that it is ridiculous but SUPERB!! I ll bet it would be excellent with Salisbury also. Can t hurt to try.

Pam a Casserole dish big enough to hold all of the pattys.
(cut the Top Sirloin or London Broil into 1 inch cubes)

Pre-heat oven to 275 Yes! 275

Make Salisbury Steaks per recipe but DO NOT COOK THEM and arrange in the caserole dish.

Pour a 10+oz can of cream of mushroom soup over all (use one can for each 1 1/2 lbs of meat)

That s it, no water, no milk, no salt, no pepper, nuthin else.

Bake at 275 for 4 hours (yes 4 hours) cover for the first hour then uncover and leave it alone.

You ll be surprised!!

SP