Times were tough in the 1930s and people had to be creative with the few ingredients they could find and afford. These dishes show just how inventive our ancestors could be!
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.
Ingredients
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 large egg, beaten
1/4 teaspoon salt
1 tablespoon canola oil
1 cup tomato juice
1 tablespoon all-purpose flour
1/4 cup water
Directions
Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm.
Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.
