City Chicken with Beef and Pork
From: Tim, Manitoba, Ontario, Canada
Comments: An old recipe from a time when chicken was expensive.
If desired, use 1-inch [2.5-cm] beef or veal and pork cubes instead of ground meats and thread meat cubes alternately onto skewers.
Servings: 6
IngredientsPreparation
  • 1 1/2 pounds [680 g] ground beef or veal
  • 1 1/2 pounds [680 g] ground pork
  • 2 eggs
  • Enought fine cornflakes crumbs to coat
  • 1 [10-ounce / 284-mL] can mushroom soup concentrate
  • 1 [10-ounce / 284-mL] can milk
  • 2 [4-ounce / 113-mL each] cans mushrooms, drained
  • Salt and pepper, to taste
  • Cooking oil
  • Already soaked wooden skewers
  • Preheat oven to 300°F [150°C].
  • Mix together ground beef or veal and ground pork.
  • Press mixture around drained soaked wooden skewers.
  • Salt and pepper then beat eggs into a shallow bowl.
  • Transfer cornflakes crumbs onto waxed paper.
  • Roll skewers into seasoned beaten eggs then into cornflakes crumbs until well coated.
  • Heat some oil into a skillet then brown skewers into hot oil until golden brown on all sides.
  • Reserving cooking juices, transfer skewers into a just large enough baking dish.
  • Mix together mushroom soup concentrate, milk, drained mushrooms with reserved cooking juices.
  • Pour all over skewers into baking dish.
  • Transfer into preheated oven for about 3 hours, before serving.