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Grilled Salisbury Steak in Belmont Sauce

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Submitted by Nlp

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 ¾ 793.8
POUNDS G BEEF CHUCK
ground, lean
1 ½ 23
TABLESPOONS ML CHIVES
finely chopped
1 1
X X BEEF *
1 1
X X SALT *
2 3E+1
TABLESPOONS ML ONIONS
grated
1 1
X X BLACK PEPPER *
2 3E+1
TABLESPOONS ML GREEN BELL PEPPERS
grated
1 1
X X PAPRIKA *
1 1
X X BLACK PEPPER *
1 1
PINCH PINCH THYME
powdered *
1 1
CLOVE CLOVE GARLIC
mashed
Belmont sauce
3 45
TABLESPOONS ML BUTTER
1 5
TEASPOON ML PREPARED MUSTARD
79
CUP ML KETCHUP
1 1
X X SALT *
1 15
TABLESPOON ML LEMON JUICE
1 1
X X BLACK PEPPER *
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
1 1
X X MACE
to taste *
1 1
DASH DASH RED HOT PEPPER SAUCE *
1 1
X X SHERRY
dry wine *

Directions

Mix all ingredients together and shape into 6 individual small steaks, about ¾ inches 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 tablespoon sherry and bring almost to a boiling point.

Arrange steaks on a hot platter and pour sauce over them.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 778 68% from fat
 % Daily Value *
Total Fat 59g 90%
Saturated Fat 25g 126%
Trans Fat 0g
Cholesterol 229mg 76%
Sodium 442mg 18%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 108g
Vitamin A 10% Vitamin C 16%
Calcium 4% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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