During World War II, when meat was rationed and had to be purchased with tokens, this recipe went a long way in feeding a family. To this day, I still reach for it whenever I want something different from regular hamburgers. By the way, children really like these (just as I did when I was a child!). Gladys Klein, Burlington Wisconsin
4 ServingsPrep: 10 min. Cook: 25 min.
- 3/4 pound lean ground beef (90% lean)
- 3/4 cup finely shredded potatoes
- 1/4 cup finely chopped onion
- 2 tablespoons chopped green pepper
- 1 Eggland's Best Egg, beaten
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup tomato juice
- 1 tablespoon all-purpose flour
- 1/4 cup water
- In a large bowl, combine beef, potatoes, onion, green pepper, egg and
- salt. Shape into four flat patties.
- Heat oil in a skillet. Brown the patties on both sides; drain. Add
- tomato juice. Simmer 20-25 minutes or until meat is no longer pink.
- Remove patties to a serving platter; keep warm.
- Combine flour and water; gradually add to juice in the skillet. Cook
- over medium-low heat, stirring constantly until thickened. Spoon
- over patties. Serve immediately. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 230 calories, 11 g fat (3 g saturated fat), 95 mg cholesterol, 447 mg sodium, 12 g carbohydrate, 1 g fiber, 19 g protein.