Prep 45 mins
Cook 20 mins
This comes from a restaurant that was very popular in Tulsa. It has been decades and it is said that people still request this recipe. I got this recipe out of the Tulsa paper.
- 2 lbs ground beef
- 2 eggs
- 1 1⁄2 teaspoons English mustard powder
- 1⁄2 teaspoon liquid smoke
- 1 teaspoon salt
- 1 teaspoon prepared mustard
- 1 teaspoon pepper
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 quart chicken stock (broth)
- 1 1⁄2 cups ketchup
- 3⁄4 cup chili sauce
- 1 teaspoon liquid smoke
- 1 teaspoon A.1. Original Sauce
- 1 teaspoon Worcestershire sauce
- salt and pepper
- 1⁄2 cup margarine
- 8 tablespoons flour
- 1⁄2 cup sweet pickle relish or 1⁄2 cup to taste chopped parsley
- For the Diablo sauce:.
- In large sauce pan mix first 7 ingredients.
- Bring to a boil.
- In a small pan, melt margarine and gradually add flour, stirring until smooth.
- Add gradually to sauce mixture until desired thickness is reached.
- It is best to taste the seasonings as you mix the ingredients so that the sauce is to your desired taste.
- You may find that you want to increase or decrease certain ingredients to suit your taste.
- For the Brown Derby:.
- Lightly mix all ingredients and shape into 8 patties.
- Broil on a grill to your liking.
- Place on plates and cover with Diablo sauce.
- This can be served with practically anything on the side.
- French fries, fried potatoes etc.
- NOTE: You may lose some of the flavor but the patties are still tasty if cooked inside in a skillet over medium heat.
Thank you, Secret! I'm a transplanted Tulsan who fondly remembers having this dish at Bishops in downtown Tulsa on Sundays after church with the family. I was cruising 'zaar today looking for something different to do with ground beef, and on a whim typed in 'Brown Derby', and there it was. This is a unique recipe that made Bishop's famous. You made my day!
I got this recipe from the chef at Bishop's when I was a teenager. This is accurate, but the chef was very clear that the roux for the Diablo sauce had to be made with real butter. He made the sauce up a vat at a time, so the A-1 and other sauces provided in my recipe were by the bottle.
Bless you Gingerbear for finding and sharing this lost recipe for Bishops one of a kind Brown Derby with Diablo Sauce which I had as a child in Tulsa but have never forgotten. Now thanks to you I can re-create this feast of the dish and I urge everyone who reads your recipe to try to do the same. They will not forget it either. All of us who appreciated Bishops unique recipes and dishes are grateful to you for reminding us that they're still possible to make. UNFORTUNATELY NO ONE MAKES THEM LIKE THIS ANYMORE. I will drink a toast to you Gingerbear. Thank you, melpreisz