1 lb. minced meat

1 egg

1/3 cup of rusk

1/2 tsp. black pepper

1 tsp. salt

1/2 tsp. Onion powder

1 minced garlic clove

1 tsp. Worcestershire

1 tbsp. oil

1 1/2 cups finely chopped onion

2 tbsp. All-purpose flour

1 cup beef broth

1/2 tsp. salt


In a large bowl, mix together ground beef, eggs, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties, mashed potatoes

Heating oil in a large skillet on medium heat. Fry the pancakes and onions in the oil until the pancakes are well browned. Remove steaks to a plate, and keep hot.

Sprinkle the flour over the onions and broth in the skillet. Stir in the flour with a fork, scraping up the bits of beef from the bottom as you stir. Gradually mix in the meat broth. Season with seasoned salt. Simmer, stirring, over medium-low heat for 5 minutes, until gravy thickens. Lower the heat, return the pancakes to the broth, cover, and simmer for another 15 minutes. Served with a large bowl of