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
2 eggs
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.)


Poncho Sauce*


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.  May heat.
*Try this sauce with beef fondue sometime.


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