Title: Grilled Salisbury Steak in Belmont Sauce
Categories: Beef Sauce
Yield: 6 Servings
| 1 3/4 | lb | Finely ground lean chuck |
| | | Beef |
| 2 | tb | Grated onion |
| 2 | tb | Grated ran green bell |
| | | Pepper |
| 1 | cl | Garlic,mashed |
| 1 1/2 | tb | Finely chopped chives |
| | | Salt |
| | | Black pepper |
| | | Paprika |
| | | Pinch of powdered thyme |
| BELMONT SAUCE |
| 3 | tb | Butter |
| 1/3 | c | Tomato ketchup |
| 1 | tb | Lemon juice |
| 1 | ts | Worcestershire sauce |
| | | Generous dash Tabasco sauce |
| 1 | ts | 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.Broil 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 tbsp. sherry and bring almost to a boiling point.Arrange
steaks on a hot platter and pour sauce over them.