In skillet, cook beef patties until browned on both sides; drain excess fat.
Add consomme, parsley, margarine and Worcestershire sauce.
Cover and simmer for about 15 minutes. Combine cornstarch and water, then pour into skillet.
Stir while cooking, to thicken the gravy.
Remove from heat.
Serve over hot rice or creamed potatoes.
Serves 4 to 6.
nd translucent. Stir in ground beef. Season with 1 teaspoon curry
nions and peppers to ground beef and mix well with hands
fork.
Place the patties on a greased cookie sheet
rain well.
Combine ground beef, onion, breadcrumbs, herbs, garlic, Worcestershire
nd translucent. Stir in ground beef. Season with 1 teaspoon curry
he beef salt and pepper; mix well.
Shape into six patties
Peel, slice and boil potatoes.
Fry beef patties in baking dish with potatoes on top.
Mix/combine margarine, flour, salt, pepper and milk.
Cook in a saucepan until hot.
Put in 1 1/2 cups chunked cheese.
Cook until melted.
Pour hot white cheese sauce over casserole and serve.
The white sauce recipe is from a book given to me by Andy and Elvina Garrett in January 1955 for my wedding.
Shape beef into 6 oval patties. Melt butter in large skillet
b>beef and stir with a fork. With wet hands, do 4 patties
dd the egg and ground beef and mix well with your
br>Divide ground beef into about 8 thin patties and dredge in
Place 1 patty in crock pot or 2 patties side by side if they fit -- depending on your crock pot.
Put 1 tsp of Worcester sauce on the patty, sprinkle onion, salt and pepper and a little tomatoes w/ chillies.
Put another patty on top and repeat step two.
Layer over and over finishing with the tomatoes. (It will look like a tower of beef patties!).
Cook on high for 4-5 hours.
I usually serve with ketchup.
Shape ground beef into 4 plump, round patties.
Place in a shallow baking dish.
In a small bowl, mix wine, shallot, garlic, Worcestershire sauce, mustard, salt, sugar, thyme and pepper. Gradually beat in oil.
Pour over beef patties.
Cover and refrigerate for 2 to 3 hours or overnight.
Mix beef, crumbs, milk, chopped onion, salt and black pepper. Shape into 10 to 12 small patties. Coat with flour.
Heat oil in large skillet. Saute onion slices until tender but not browned. Remove onions. Add beef patties to skillet and brown on both sides.
Cover with sliced potatoes and sauteed onions. Sprinkle with salt and black pepper, to taste.
Add boiling water and cover tightly.
Cook over low to medium low heat until potatoes are tender.
This usually takes about 10 to 15 minutes, according to thickness of potato slices.
Mix first 9 ingredients in medium bowl to blend well. Cover and refrigerate at least 1 hour and up to 1 day.
For each patty, shape 1/4 cup mixture into 3/4-inch-thick round. Heat heavy large nonstick skillet over medium-high heat. Add patties to skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
To serve, prepare couscous according to package directions, mound in center of platter and surround with the beef patties.
Mix beef, onion, garlic, and pepper in
oom temperature.
To make Jamaican Vegetable Patties:
Heat 1 Tbs
n a large pan cook beef and onions till brown, add
- In mixing bowl, smash corned beef and eggs until blended. I