Salisbury Steak Diable
|Round steak||1 1⁄2 Pound, minced|
|Dry mustard||1 Teaspoon|
|Sour cream/Evaporated milk soured with 1 teaspoon lemon juice||1⁄2 Cup (8 tbs)|
|Chopped onions||2 Teaspoon|
|Salad oil||2 Tablespoon|
|Rum/Cognac||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Barbecue sauce||1 Cup (16 tbs)|
Mix the first five ingredients together lightly.
With wet hands form into 6 oval patties.
Heat the salad oil in the top part of a chafing dish and saute the patties two at a time on both sides until nicely browned.
Pour off the fat and return patties to the chafing dish.
Pour warmed rum over the top and set alight.
When flames subside, sprinkle with cheese and pour over the sauce.
If a thick sauce is used add a few tablespoons of water or broth.
Set over boiling water.
Cover and heat thoroughly, turning the meat in the sauce to coat evenly.