HAMBURGER STEAK, CHATEAUBRIAND-

 CHATEAUBRIAND- Use same meat as for hamburger steak

OR

Ingredients:

2 chicken bouillon cubes 1/4 tsp. pepper

1 cup boiling water         2 tsp Worcestershire

1-1/2 lbs ground beef               1 egg

3/4 tsp. salt                              2 cans (3oz. each)                                                   sliced mushrooms

1/4 tsp. poultry seasoning        2 Tbsp. flour

Instructions:

1. Dissolve bouillon cubes in boiling water; cool.

2. Add beef, seasonings and egg; mix thoroughly.

3. Shape into thick oval steak and put in shallow broiling pan.

4. Broil to desired doneness (about 5 minutes on each side for medium).

5. Oil a heated plank, place steak on plank, and arrange border of Duchés, sliced and deep-fried or Chateau potatoes around it.

6.. Arrange other cooked vegetables, at least three, in contrasting colour, such as stuffed tomatoes or green peppers, small boiled onions, peas, wax, or green string beans, cubes of carrot or turnip, cauliflower, around the steak, also so that the board is entirely concealed.

7. Drain mushrooms, reserving liquid. Cook in drippings in broiling pan. Blend with flour. Add mushroom liquid, and cook till thickened.

8. If using Duchess, place the plank in he oven until the potato border is browned and all the vegetables are heated through.

9. After removing it from the oven, finish steak (spread with butter and sprinkle with minced parsley, salt and paprika).

10. The meat is sliced at the table, into and served with the mushroom sauce or with Chateau and Béarnaise sauce, as you prefer. Serves 4 to

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