Grilled Salisbury Steak In Belmont Saucebeef, main dish, sauces 1 3/4 pounds finely ground lean chuck beef 2 tablespoons grated onion 2 tablespoons grated ran green bell pepper 1 centiliter garlic; mashed 1 1/2 tablespoons finely chopped chives salt black pepper paprika 1 pinches powdered thyme -----Belmont sauce----- 3 tablespoons butter 1/3 cup tomato ketchup 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce generous dash Tabasco sauce 1 teaspoon prepared mustard salt black pepper a little mace to taste dry sherry wine Mix all ingredients together and shape into 6 individual small steaks, about 3/4" thick. Sprinkle with seasoned flour and brush with olive oil. Grill 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 tbs sherry and bring almost to a boiling point. Arrange steaks on a hot platter and pour sauce over them. |
