"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Mock Veal Cutlets in Mushroom Sauce, by , is from Mom's Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lb. ground beef 1 c. milk 1 Tbs. Worcestershire sauce dash of garlic salt 1 t. salt 1/4 t. pepper 1/4 c. flour 1/4 c. cooking oil (may use less) 1 can cream of mushroom soup
Mix meat, 1/2 c. milk and seasonings in bowl. Pat out into individual patties. Dip patties in flour and brown in oil in skillet covered with a tight fitting lid. When browned, drain off fat. Add soup diluted with remaining milk. Cover- cook over low heat for 20 minutes.
This is a yummy way to use hamburger. It's different than how ground meat is usually used.
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