Hamburg Filling

 ¼ cup (4 tablespoons) shortening or oil

1 peeled garlic bud or 1 tablespoon minced onion

1 ½ lbs. hamburg steak

¼ cup PILLSBURY'S BEST Flour

1 ½ teaspoons salt

¼ teaspoon pepper

2 ½ cups milk or clear brown broth

1.  Fry garlic (cut in half) or onion in shortening or oil until soft and tender.  Remove garlic if used.

2.  Add meat to hot fat and brown quickly.  Reduce heat; cook slowly until meat is tender (about 20 minutes).

3.  Add more fat if meat seems dry.  Sprinkle flour and seasonings over meat; blend well.

4.  Add milk or broth.  Stir and cook until mixture is smooth and creamy, scraping up browned fat and meat from bottom of skillet as sauce cooks.  Use very hot between shortcake layers.

NOTE:  Additional seasonings of Worcestershire Sauce, bottled meat sauce, minced parsley, et., may be used as desired.  Canned bouillon is convenient to use for brown broth.  Part tomato juice may be used with it.