Chopped Steak

US Copy write # TXu 1-354-553

1 lb.                 Ground Chuck 1 tsp. Salt

1 Med.             Onion (Diced) 1 tsp. Pepper

1 4-oz. Can     Mushrooms (optional) 1 tsp. Granulated Garlic

Ĺ cup             Bread Crumbs

2 lg                Eggs

Spray a 12-inch skillet with Pam. Mix everything in a large mixing bowl and knead together thoroughly. Divide into 6 parts and shape into hamburgers. Put in skillet; Set burner on Medium high (7) and cook until brown on both sides. Serves 4-6

Serve with

Baked potatoes or potato salad

Green beans or ranch style beans


Iced Tea or Milk


Meat                       A, B 3, B 12, Zinc, Iron

Onion                     A, B 9, C, Flavonoids, Quercetin, Sulfur compounds

Mushrooms           Niacin, Riboflavin, Potassium

Bread                     A, B 6, B 9, B 12, D, Calcium, Selenium

Eggs                      A, B 6, B 12, D, Zinc

Garlic                    diallyl Disulfide, S-allylcysteine, Sulfur Compounds

I prefer using Ground Round in all my recipes that call for ground meat because it is extremely low in fat. But most people find it too dry for hamburgers, hamburger steak, etc. Ground Chuck is a pretty good substitute because you get flavor and enough fat to keep it from being too dry. If you grill the steaks outside, the excess fat will drain out of the meat and that will make it a little less fatty in the end. Any recipe that has mostly solids with not enough added liquid (soup, water, milk, tomato sauce, or other sauce), it would be wise to use Chuck or Sirloin ground meat. Not for healthís sake; but because it my not get eaten if you donít. If you put fresh or cooked mushrooms, onions and garlic in the recipe, in the sandwich or on the plate, it should counter the bad stuff.


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TasteBud's Delight

by Frances M. McCrory-Meservy