Salisbury steak bundles

Preparation

Baking Directions:

To make the Salisbury steak: Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, mix together the ground beef, egg, bell peppers, bread crumbs, Worcestershire sauce, thyme, oregano, salt and black pepper.

When thoroughly mixed, form the meat into 12 oval-shaped portions and transfer them to a baking sheet.

Bake for about 15 minutes, or until cooked through.

Let the Salisbury steak ovals cool.

Lower the oven temperature to 300 degrees Fahrenheit.

To make the gravy: In a saucepan, whisk the butter with the flour over medium heat until blended and smooth.

Add the broth, sage, thyme and oregano and bring to a boil over high heat.

Lower the heat to medium-high and simmer until the gravy thickens slightly, which takes between 6 and 8 minutes.

Remove from the heat and set aside, covered, to keep warm.

To make the bundles: In a wide skillet filled with simmering water over medium-high heat, blanch the scallions until softened, which takes between 1 and 2 minutes.

Alternatively, soften the scallions in a microwave-safe dish covered with plastic wrap.

Microwave on high power for 2 to 3 minutes.

Drain and set aside to cool.

Brush each sheet of phyllo dough with melted butter and make four stacks of three sheets each.

Cut each phyllo stack into quarters so that you have 16 stacks.

Put a Salisbury steak oval onto the center of each stack and top with a scoop of potatoes.

Pull the corners of the quarters up over the filling and tie them closed with the blanched scallions.

Brush the bundles with melted butter.

Arrange the bundles on a baking sheet and bake for 6 to 8 minutes, or until golden brown and the filling is heated through.

Serve the bundles with the gravy, reheated gently, if necessary.