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Cheese-Filled Salisbury Steaks
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  • 1 lb (.5 kg). ground beef
  • 1/4 cup (60 ml) crackers, crushed
  • 1 tbsp (15 ml). Worcestershire sauce
  • 1/4 tsp (1 ml). pepper
  • 4 sticks cheese, each stick 2 inch x 1 inch
  • butter
  • 1 10-1/2 oz (294 grm). can beef broth
  • 1/2 can water (beef broth can)
  • 1 large onion, sliced
  • 1 tbsp (15 ml). cornstarch
  • In medium bowl, place beef, crumbs, Worcestershire sauce and pepper.
  • Mix together lightly, but thoroughly.
  • Shape into 4 oval patties.
  • Enclose a cheese stick in each patty, covering cheese completely and tightly.
  • Brown patties in a little butter in skillet.
  • In skillet with cover, bring broth and water to a boil.
  • Add patties to the skillet.
  • Surround with onions; cover.
  • Simmer over low heat for 20 minutes.
  • Remove meat.
  • Blend cornstarch with a small amount of cold water.
  • Add to skillet and cook mixture, stirring until thickened.
  • Add meat and heat if necessary.
Note: Before you fold the meat over the cheese, moisten the edges which are to be folded over with a bit of water. This will help assure that the meat adheres to itself, over the cheese filling.

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