| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meat |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef |
| 1/2 |
c |
Finely chopped onion |
| 1/2 |
c |
Finely chopped celery |
|
|
Salt and pepper to taste |
| 18 |
|
Crushed saltine crackers (I use the fat free kind) |
| 2 |
|
Egg whites |
| 1 |
md |
Finely grated raw potato |
| 1 |
cn |
Beef broth |
|
|
Equal amount of water |
|
|
Flour and water mixed to use as a thickener (I have no measurement for this) |
INSTRUCTIONS
GRAVY
Date: Sun, 23 Jun 1996 09:52:59 -0700
From: Cathy Deaubl <cdeaubl@AZSTARNET.COM>
Combine all ingredients and mix well. Form into individual loaves (about
8) or patties. Brown well in a non-stick pan. While you are doing this
bring the broth and water to a boil. Add the flour/water thickening until
the desired thickness is achieved (I like mine pretty thick). When loaves
are well browned, pour gravy over them and lower the heat to simmer for
about 30 or 35 minutes.
I know the potato sounds a little strange but it makes the loaves very
tender and acts as an extender as well. My whole family (including me)
love these.
EAT-L DIGEST 22 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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“WARNING: Exposure to the Son may prevent burning.”