Ingredients
- 4 ounces bread slices (4 slices rye bread, it said dutch dill rye)
- 1 teaspoon dill seed
- 1/4 cup milk
- 2 pounds ground beef
- 1 (6 ounce) green bell pepper (dice half, slice the other half)
- 1 (6 ounce) red bell pepper (dice half, slice the other half)
- 1 (2 ounce) stalk celery, including leaves, chopped
- 3 tablespoons finely chopped yellow onion
- 1 large egg
- 4 tablespoons fennel seed (1 for meat mixture, 3 for sauce)
- 1 teaspoon garlic salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup water
- 2 cans (10 3/4 ounce each) condensed cream of mushroom soup, undiluted (Campbell's)
- 1 can (15 ounce) tomatoes (peeled)
How to Make
-
Step 1: Preheat oven to 350º.
-
Step 2: In small bowl, cover bread with milk; reserve.
-
Step 3: In large bowl, combine beef, diced peppers, celery, onion, egg, 1 tablespoon fennel seed and remaining seasonings. Mix well by hand.
-
Step 4: Squeeze milk from bread; tear into small pieces and mix with meat mixture. Shape into 6 large patties.
-
Step 5: In large skillet, over medium heat, brown patties lightly on both sides. Remove to large shallow baking dish.
-
Step 6: In same skillet, cook sliced peppers in water until just soft.
-
Step 7: Add soup and tomatoes, stirring to blend well. (Tomatoes will break up as the mixture us stirred.)
-
Step 8: Add remaining 3 tablespoons fennel seed and pour over patties.
-
Step 9: Bake, covered, with foil, for 50 minutes.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.