Preheat oven to 350 degrees F
(175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
Combine milk and soft bread
crumbs in a small bowl and allow to soften, about 5 minutes.
In a mixing bowl, combine the
ground beef, salt, pepper, egg, 3 tablespoons steak sauce, chopped onion,
and green bell pepper. Add bread crumb mixture, and mix with your hands
until all ingredients are combined.
Pat the the mixture into the
prepared loaf pan. Brush the top with additional steak sauce.
Bake in the preheated oven for
1 hour or until done. Allow to stand 5 minutes before slicing.
1 cup all purpose flour to dredge the chicken in flower
The sauce that uses the sweet Marsala wine that gives such great flavor.
(Don't worry because alcohol does burn off during the cooking process and is safe for the kids to eat). Everything about this meal is phenomenal. It is simple and back with such amazing flavor. It really taste like you created a restaurant quality meal right at home that is simple and delicious. You're going to want to put this at the top of the list of things to make. It is even picky eater approved at our house and this is one chicken masala will make again and again.
First you have to dredge the chicken. Take your chicken and put it on your kitchen counter. Then pound the chicken with the a mallet to make it thin.Then take a plate and put your all-purpose flour. Wash the chicken with warm water and place the chicken into the flour plate and coat the chicken with flour on both sides. Take in a skillet your cooking oil which should be hot by now. Brown the chicken both sides and set aside. In the same skillet fry the mushrooms, shallots and garlic. Pour the Marsala wine into the skillet along with chicken broth. Stir the sauce gently and make sure the alcohol is burnt of the Marsala wine. Put the cornstarch in the sauce to make the gravy thicker. Put in the thyme.
At this point you should have the chicken, mushrooms, shallots, garlic, thyme, Marsala wine and chicken broth with corn starch. Keep stirring the sauce if it thickens to 1/2.
Taste the sauce for salt and pepper. If it taste good. The chicken Marsala is ready to serve.
I followed the recipe pretty closely but used some reviewers
suggestions. I drained the sauerkraut but didn't rinse it, because we like the
tangy taste of the sauerkraut.
I made the sandwich above
I buttered rye bread slices on one side and
spread Thousand Island dressing on the other side. On the dressing side I
placed a slice of Swiss cheese, sliced Pastrami from the deli and then topped
with sauerkraut. I cooked them on my home skillet until the cheese was
melted and the bread was nice and toasted. They were delicious! I only gave the
four star rating because the sauerkraut in the middle wasn't very warm. Next
time I make these I will warm the sauerkraut in the microwave first and maybe
add another slice of Swiss too! If you like Reuben sandwiches you will love
6 tablespoons Thousand Island Dressing
12 slices rye bread
6 slices (1 oz each) Swiss cheese
1 can (16 oz) sauerkraut, drained
¾ lb thinly sliced cooked corned beef
¼ cup butter or margarine,
Spread 1 tablespoon
Thousand Island Dressing over each of 6 slices bread. Top with cheese,
sauerkraut and corned beef. Top with remaining bread slices.
Spread 1 teaspoon
butter over each top slice of bread. Place sandwiches, butter sides down, in
skillet. Spread remaining butter over top slices of bread. Cook uncovered over
low heat about 10 minutes or until bottoms are golden brown. Turn; cook about 8
minutes longer or until bottoms are golden brown and cheese is melted.