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.
Copyright 2012, Christine’s Pantry. All rights reserved.
1 pound ground beef
1 1/3 cup baking mix
1/4 cup water
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
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!