Serves: 6
Total Calories: 293

1 1/2 cups beef cubed steaks cooked
1 onion quartered*
1/2 cup parsley fresh sprigs
1 1/2 teaspoons green onions minced or chives
3 tablespoons butter or margarine
1/4 cup flour
1 teaspoon beef bouillon or 1 beef bouillon cube
1/2 cup water boiling
1 cup milk or half-and-half
Salt and freshly ground pepper to taste
1/2 cup peas cooked (optional)
1 1/2 tablespoons vermouth or dry sherry (optional)
All-purpose flour
1 egg beaten
1 1/2 cups bread crumbs fine or cracker crumbs
Vegetable oil for frying

In food processor or meat grinder, mince and blend beef, onion, parsley, and green onion or chives set aside. In small saucepan melt butter or margarine add 1/4 cup flour and cook, stirring, 3 minutes. Dissolve bouillon in boiling water and add with 1/2 cup milk or half-and-half to flour mixture. Cook, stirring until thickened, about 5 minutes. Stir 1/2 cup sauce into beef mixture. Blend until thoroughly combined add salt and pepper to taste. Chill. To remaining 1/2 cup sauce, add remaining 1/2 cup milk or half-and-half and optional peas heat gently until hot. Stir in vermouth or sherry keep hot while cooking meat. Shape meat mixture into 6 thick patties roll in flour, then beaten egg, finally in bread or cracker crumbs. Fry in oil until browned on both sides. Serve topped with creamed peas.

* If less onion flavor is desired, use 1/2 cup minced onion.

Nutritional Facts:

Serves: 6
Total Calories: 293
Calories from Fat: 101

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