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.
1/2Ò 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 ìBelmont Sauceî - 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 ìBelmont Sauceî - 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 ìTop Sirloin or London Broilî It is so simple that it is ridiculous but SUPERB!! Iíll bet it would be excellent with Salisbury also. Canít 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)

Thatís it, no water, no milk, no salt, no pepper, nuthiní else.

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

Youíll be surprised!!

SP