Grilled Salisbury Steak in Belmont Sauce

• 1 3/4 pounds beef chuck ground, lean
• 1 1/2 tablespoons chives finely chopped
• 1 x beef
• 1 x salt
• 2 tablespoons onions grated
• 1 x black pepper
• 2 tablespoons green bell peppers grated
• 1 x paprika
• 1 x black pepper
• 1 pinch thyme powdered
• 1 clove garlic mashed
• 3 tablespoons butter
• 1 teaspoon prepared mustard
• 13 cup ketchup
• 1 x salt
• 1 tablespoon lemon juice
• 1 x black pepper
• 1 teaspoon worcestershire sauce
• 1 x mace to taste
• 1 dash red hot pepper sauce
• 1 x sherry dry wine

1. Mix all ingredients together and shape into 6 individual small steaks, about 3/4 inches thick.
2. Sprinkle with seasoned flour and brush with olive oil.
3. Broil them for 5 to 6 minutes or more on each side, depending on degree of doneness desired.
4. Belmont Sauce:
5. Melt butter with the rest of the ingredients.
6. Blend well.
7. Stir in 2 tablespoon sherry and bring almost to a boiling point.
8. Arrange steaks on a hot platter and pour sauce over them.

beef chuck ground, chives, beef, salt, onions, black pepper, green bell peppers, paprika, black pepper, thyme, garlic, butter, mustard, ketchup, salt, lemon juice, black pepper, worcestershire sauce, mace, red hot pepper sauce, sherry dry wine

Taken from recipeland.com/recipe/v/grilled-salisbury-steak-belmont-47164 (may not work)