Ranch Style Stew
INGREDIENTS:
1 cn (10 3/4 oz.) condensed 1/4 c Finely chopped onion
-cream of 1/2 ts Salt
-mushroom soup, undiluted -dash
1 tb Prepared mustard 1 1/2 lb Ground beef
2 ts Worcestershire sauce 1 -2 Tbsp. oil
1 ts Prepared horseradish 1/2 c Water
1 Egg 2 tb Chopped fresh parsley
1/4 c Dry bread crumbs -pepper
1 cn (10 3/4 oz.) condensed 1/4 c Finely chopped onion
-cream of 1/2 ts Salt
-mushroom soup, undiluted -dash
1 tb Prepared mustard 1 1/2 lb Ground beef
2 ts Worcestershire sauce 1 -2 Tbsp. oil
1 ts Prepared horseradish 1/2 c Water
1 Egg 2 tb Chopped fresh parsley
1/4 c Dry bread crumbs -pepper
In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat the egg. Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Add beef and mix well. Shape into six patties. In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes or until meat is done. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.
"This recipe is so good that I truly enjoy sharing it with others. I've always like Salisbury steak, but I had to search a long time to find a recipe this tasty. It's handy, too, because it can be prepared ahead, kept in the refrigerator and warmed up later." -
Denise Barteet
Serves: 6
"This recipe is so good that I truly enjoy sharing it with others. I've always like Salisbury steak, but I had to search a long time to find a recipe this tasty. It's handy, too, because it can be prepared ahead, kept in the refrigerator and warmed up later." -
Denise Barteet
Serves: 6