Worcestershire sauce
has its roots in India, but was actually created by accident in its namesake
town of Worcester, England in 1835.
As
the story goes, Lord Marcus Sandy had returned home to England to retire after
successfully governing Bengal, India for many years. He so missed his favorite
Indian sauce that he commissioned drug store owners John Lea and William
Perrins to come up with a reasonable facsimile.
The
original intent of the chemists was to keep some of the batch to sell in the
store, but the fish and vegetable mixture had such a strong odor that they
decided otherwise and stored it in the cellar. It lay forgotten for two years,
until it was rediscovered during a clean-up mission. The batch had aged into a
wonderfully flavored sauce which was bottled and quickly became a hot item with
customers.
Lea
and Perrins successfully branched out by convincing stewards on British
passenger ships to include it on their dining table set-ups. It soon became a
British staple, primarily as a steak sauce, and further emigrated worldwide.
The guarded recipe basically remains the same. However, the advertising no
longer purports to "make your hair grow beautiful."
You
don’t need a bun with this cheeseburger. No need to make a trip to the store,
as you may already have these ingredients on hand.
Cheeseburger Melt
Copyright
2012, Christine’s Pantry. All rights reserved.
Ingredients:
1
pound ground beef
1
1/3 cup baking mix
1/4
cup water
2
eggs
1/2
cup shredded cheddar cheese
1
(10 3/4 oz.) can cream of mushroom soup
1
(4.0 oz.) can mushrooms, drained
salt
and pepper, to taste
1
tablespoon Worcestershire sauce
1/4
teaspoon liquid smoke
1
onion, chopped
1
red bell pepper, seeded and chopped
Directions:
Heat
oven to 400 degrees. Spray 13x9 baking pan with cooking spray.
In
bowl, combine baking mix, water and eggs. Spread in baking pan.
In
skillet, over medium heat, cook beef about 7 to 10 minutes, season beef with salt, pepper, Worcestershire sauce and liquid smoke, stirring
occasionally, until no longer pink. Drain grease. Add onions and peppers, cook
for 3 minutes. Stir in soup and mushrooms, stir, heat through. Spread over
batter in pan.
Bake
23 to 25 minutes, or until edges are light golden brown. Sprinkle with cheese.
Bake another 1 to 3 minutes, until cheese melted. Enjoy!
great idea and casserole!
ReplyDeletesound yummy with these melted cheese :) thanks for the story about worcestershire sauce :)
ReplyDeletesuch a convenient recipe! You just can't go wrong with ground beef!
ReplyDeleteMost people don't know that Worcestershire sauce has anchovies in it. I love to tell people that. (And I love to use the sauce.)
ReplyDeleteLooks delish with melted cheese!
ReplyDeleteThis certainly is!
ReplyDeleteI grew up using a lot of Worcestershire sauce and love it to this day. Great story!
ReplyDeletePerfect for an easy weeknight meal! So comforting too.
ReplyDeleteI have everything I need to make this!
ReplyDelete