Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------CREATED BY CATE VANICEK-----------------------
1 1/2 lb Lean ground beef 2 ts Liquid beef bouillon
6 sl Fresh bread crumbs pn M.S.G. - optional
1/4 Onion, grated 1 ds Marjoram
1/3 Green (Bell) Pepper, grated 1 ds Tyme
2 tb Vegetable oil 1 ds Savory
1 tb Tomato paste 1 ds Pepper
3/4 ts Salt

--------------------ADDED DURING FRYING-------------------------
1/3 Grated green pepper 1/3 Grated onion

----------------------SALISBURY GRAVY---------------------------
1/4 c Water ds M.S.G. - Optional
3 tb Corn starch ds Savory
1 tb Tomato paste ds Pepper
1 ts Bottled beef bouillon 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.

Recipe courtesy of: Catherine Vanicek, 15 Apr 93 09:59:02
Submitted By LAWRENCE KELLIE On 10-29-94

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