1 lb. ground beef
2 tbsp. finely minced onion
2 tbsp. finely minced green pepper
1 clove garlic, minced or pressed
1 tbsp. finely chopped parsley
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1/4 tsp. dried thyme leaves
flour
Oil to brush on steaks
Belmont Sauce (see recipe)

Mix ground beef with onion, green pepper, garlic and parsley. Add salt, pepper, paprika and thyme. Mix well.

Divide into quarters and shape each portion into a round thick patty.

Place on cookie sheet covered with a sheet of foil or on broiler rack, dust both sides of patties with flour; brush with oil.

Broil about 3 inches from source of heat for 4 to 8 minutes per side depending on doneness desired. While steaks broil, prepare Belmont sauce.

Arrange steaks on heated platter and pour sauce over. Serve immediately.

BELMONT SAUCE:

Melt 3 tablespoons butter in saucepan. Blend in 1/3 cup
catsup, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 2
drops of liquid hot pepper, 1 teaspoon Dijon style mustard, 1/4
teaspoon salt, a dash of pepper and dash of nutmeg or mace. Heat to
simmer, add 2 tablespoons dry sherry and heat to boiling. Stir 1
minute. Serve sauce, hot, over broiled steaks.