Title: Cate's Salisbury Steak
Categories: Meat Peppers Vegetable
Yield: 4 Servings

CREATED BY CATE VANICEK
1 1/2	lb	Lean ground beef
6	sl	Fresh bread crumbs
1/4		Onion, grated
1/3		Green (Bell) Pepper, grated
2	tb	Vegetable oil
1	tb	Tomato paste
3/4	ts	Salt
2	ts	Liquid beef bouillon
	pn	M.S.G. - optional
1	ds	Marjoram
1	ds	Tyme
1	ds	Savory
1	ds	Pepper
ADDED DURING FRYING
1/3		Grated green pepper
1/3		Grated onion
SALISBURY GRAVY
1/4	c	Water
3	tb	Corn starch
1	tb	Tomato paste
1	ts	Bottled beef bouillon
	ds	M.S.G. - Optional
	ds	Savory
	ds	Pepper
		Salt to taste

PATTIES:

1. Mix all ingredients well.

2. Form six plump, oval patties.

3. Over medium heat, heat 2 tablespoons oil. Fry patties in tightly covered skillet, at medium heat, for 10 minutes.

4. Turn patties. Continue cooking for an additonal 10 minutes.

5. During last 10 minutes place "addition" of green pepper and onion to skillet. GRAVY:

6. Mix corn starch in water. Eliminate lumps. Add M.S.G., salt, savory and pepper. Mix well.

7. Remove patties from skillet.

8. Add 2 cups? water, tomato paste and bullion to skillet, and stir well. While mixture is still cold, stir in corn starch mixture. Stir until gravy is finished. Serve over meat patties.

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