VERY SIMPLE -
Ground Beef and lean ground pork .. cream of mushroom (just)…
Gloves (nitrate or vinyl)
Can use Latex gloves after rinsing them off take off the powder.
12 ” Skillet
Lean ground beef 1 lb
Lean Ground pork 1 lb
1/3 cup of breadcrumbs (from supermarket, for meatballs do the italian for this do plain, seasoned is optional)
4 cloves of ‘finely minced garlic’ (can mince it with a knife or with a mincer and mince it… or buy it minced, but in small amounts) (not a big jar of it)
2 tablespoons of worcester sauce to the meat.
Salt & Pepper (4 shakes / twists).
Combine the meat, garlic egg in a large mixing bowl. Incorporate all items, separate everything into an even number…
4 patties.. if they seam to big, make them five.
When you mix everything, get your hands in there.
GLOVEs (likes using vinyl..nitrate or vinyl…get some from him).
For the 12 ” Skillet
Please use a heavy pan, 12″ Skillet. Can have two at at time as you need two skillets to do it all and need to be able to cover them.
12 ” inch skillet
Can use a cooking spray (e.g. PAM) or better, you should use Olive Oil…
(reason why, is because there’s an egg and breadcrumbs)
in a medium sized skillet, medium low heat, go ahead and put 2 patties at a time, med low, for about 5 minutes on either side, never squeeze something where you are cooking it because it ‘takes the juice out of it’ being it a steak or whatever.
Give it 5 mins on each side until its nice and brown, then put them in a plate or a warm plate while you are cooking the other ones (in another pan on really really low with the cover on.. almost like pilot temp)
The reason you do that, is that you are rendering the fat…. so on a
Then leave it on low while the other are made, then for another 5 mins…
If you can push your finger in to easy… then its not done.
Now that you have the five/four patties….
ONTO THE SAUCE:
2 cans of cream of mushroom soup… camp bells…
at least a basket if not two baskets of sliced mushrooms.
In one large skillet, put in about 2 tablespoons of butter….
Medium Low (really low, it has to be low heat…simmer..)
then put in the two cans of soup or one can for a half portion.
Keep spinning it (give it four shakes) and 4 twists of pepper. should be able to see the speckles on the white of the soup.
if you have it, just a small dash of worcester sauce. ->
Keep it consistent….about 4 minutes.
Add 1/4 cup of cream (1/2 and 1/2) or milk if you have it.
half hour tops on the sauce.
DRY THE PATTIES WITH PAPER TOWEL TO GET THE FAT OF THEM
After that, when you get an even color, you put the patties back in the pan with the cream.
put some mushrooms under the patties before you put them in, then put some over,
cover and cook for another 5 minutes on low.
SERVE IT (Take the patty out. Put the sauce over the patty and over the potato of choice, or just add parmesan cheese to some fettucini….)