From the book “From Amish And Mennonite Kitchens”
*Note that this recipe requires an overnight rest. At the very least, give it several hours for the flavors to blend and the texture to set.
2 pounds ground beef
1 cup cracker crumbs
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
few dashes Worcestershire sauce1 onion, finely chopped flour for dredging Mushroom Sauce (recipe to follow)
1 1/4 cups beef broth or water
1. Mix the beef, cracker crumbs, milk, salt, pepper, Worcestershire and onion together. Pat mixture out to 1/2-inch thickness on a baking sheet. Cover and refrigerate overnight.
2. Cut the meat into serving size pieces. Dredge in flour, shaking off excess. Heat a few teaspoons of oil in a large skillet over medium high heat. Brown the meat pieces, about 2 minutes per side. Place in a roasting pan and cover with the Mushroom Sauce that has been mixed with the beef broth or water.
3. Bake, covered, at 300ºF for 1 1/2 hours.
Mushroom Sauce
3 tablespoons butter 1/4 cup mushrooms, chopped 1 tablespoon minced onion 3 tablespoons flour 1/4 teaspoon salt dash pepper 1 cup milkMelt the butter in a saucepan over medium heat. Add the mushrooms and onion and saute until tender. Add the flour, salt and pepper and stir until bubbly.
Slowly add the milk, stirring constantly. Cook and stir until thickened.