| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Main dish |
6 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Finely ground lean chuck |
|
|
Beef |
| 2 |
tb |
Grated onion |
| 2 |
tb |
Grated ran green bell |
|
|
Pepper |
| 1 |
cl |
Garlic,mashed |
| 1 1/2 |
tb |
Finely chopped chives |
|
|
Salt |
|
|
Black pepper |
|
|
Paprika |
|
|
Pinch of powdered thyme |
| 3 |
tb |
Butter |
| 1/3 |
c |
Tomato ketchup |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Worcestershire sauce |
|
|
Generous dash Tabasco sauce |
| 1 |
ts |
Prepared mustard |
|
|
Salt |
|
|
Black pepper |
|
|
A little mace to taste |
|
|
Dry sherry wine |
INSTRUCTIONS
BELMONT SAUCE
Mix all ingredients together and shape into 6 individual small steaks,about
3/4" 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.
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