Dear old Albert hails from the Salisbury Plain of England, and you’ll find yourself humming “Rule, Brittania” as you cook up his recipe for this classic tasty dish.
| Ingredients (Kitchen-friendly) |
|
Ingredients (Metric) |
| 1 egg, large |
54 g egg |
| 1 slice bread |
21 g bread |
| 1 Tbsp onion, finely chopped |
15 g onion, finely chopped |
| 1/2 lb ground beef |
226 g ground beef |
| 2 tsp oil (optional) |
7 g oil (optional) |
| 1 can cream of mushroom soup |
297 cream of mushroom soup |
| 1/2 c water |
120 g water |
| 1 jar (4.5oz) mushrooms |
206 g mushrooms |
1 tsp D.D. Williamson
Caramel Color Powder |
1.5 g D.D. Williamson
Caramel Color Powder |
| Dash of Pepper |
Dash of Pepper |
Directions
- Beat egg in a small bowl.
- Tear bread into small pieces, adding to bowl with egg.
- Add onion and beef.
- Mix well and shape into two patties.
- Brown on both sides in a skillet, using a bit of oil if you would like.
- In another bowl, combine cream of mushroom, water, mushrooms, D.D. Williamson Caramel Color Powder, and pepper. Mix well and pour over meat in skillet.
- Bring to a boil. Reduce heat and simmer, covered until meat is fully cooked (no longer pink).
- Serve and enjoy!
Tips:
If the color is too light for you, add some more D.D. WILLIAMSON Caramel Color Powder while the gravy is simmering – just stir it in!