Hamburger Steaks with Poncho Sauce
a real treasure--from our great
friends and neighbors on Abell Avenue, Bill and Dougie McKereghan
2 tablespoons brandy
2 tablespoons butter
¼ cup Roquefort or Maytag blue cheese, crumbled
2 pounds ground chuck
1 medium onion
3 tablespoons salad oil
2 cloves garlic, minced
1 tablespoon chopped parsley
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Mix together first three ingredients.
Sauté onion in oil until transparent. Add garlic, cook about 1 minute until garlic begins to be transparent (= translucent). Add to beef.
Also, add eggs, parsley, salt and pepper. Shape into 4 giant meatballs.
Make a deep hole in ball and fill with cheese mixture; work meat over filling. (Or, make two separate patties, put filling between and seal.) Brush with oil; sprinkle with salt and pepper.
Broil close to heat to sear meat and seal. Then move about 5” from heat and finish.
Serve these with Poncho Sauce (See recipe below.)
1 cup catsup
½ cup mayonnaise (homemade is best, next best, use “salad dressing)
½ cup chili sauce
1 tablespoon dry mustard (Coleman’s preferably)
½ teaspoon ground ginger
2 tablespoons pineapple juice
1 tablespoon wine vinegar
2 teaspoons Worcestershire Sauce
3 drops Tabasco Sauce
1 teaspoon prepared horseradish (freshly grated would be outstanding, if you have access to some horseradish root, or a deli with good fresh horseradish)
Combine above ingredients and mix thoroughly.
*Try this sauce with beef fondue sometime.
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Copyright © 1999-2010 S.H. Klock/ The Recipe
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