Chuck Wagon Salisbury Steak
INGREDIENTS:
2 Bouillon cubes 1 lg Egg,beaten
1/2 c Hot water 1 cn Cream of mushroom soup
1 1/2 lb Lean ground beef (or cream of celery)
1 sm Onion,minced 1 Soup can milk
1/2 c Fine dry bread crumbs Baking powder biscuits,
1 tb Worcestershire sauce or If desired
Celery salt
2 Bouillon cubes 1 lg Egg,beaten
1/2 c Hot water 1 cn Cream of mushroom soup
1 1/2 lb Lean ground beef (or cream of celery)
1 sm Onion,minced 1 Soup can milk
1/2 c Fine dry bread crumbs Baking powder biscuits,
1 tb Worcestershire sauce or If desired
Celery salt
Dissolve bouillon cubes in hot water.Mix this in with meat, onion,crumbs,seasonings and beaten egg.Be careful with additional seasonings as cubes and Worcestershire sauce may be quite enough. Shape into eight patties and place in a shallow baking dish,8 x 11".Beat milk with cream of mushroom soup (or cream of celery). Set aside. Preheat oven to 350 degrees.Bake patties about 15 minutes or until lightly browned,then cover all with the blended soup mixture.Top each patty with the prepared baking powder biscuit, if desired.Return to oven for an additional 15 to 20 minutes or until biscuits are nicely browned.Makes 8 patties.