Prep: 14 min | Cook: 36 mins | Total: 50 min | Servings: 8 | Yield: 8 servings
This classic Southern dish has so much savor and every bite is just amazing! Homemade burger steaks smothered into a luscious mushroom gravy – pretty simple, not fussy dinner idea that your whole family will love. This is the ultimate comfort food. It is way delicious you’ll be craving for this every day!
INGREDIENTS
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2 eggs
2 tablespoons minced onion
1 tablespoon beef base
½ teaspoon black pepper
3 slices white bread
2 pounds lean ground beef
1 10.75oz can condensed cream of mushroom soup
1 10.75oz can water
1 dash Worcestershire sauce
HOW TO MAKE SMOTHERED HAMBURGER STEAK
Step 1: In a bowl, whisk the eggs, onion, beef base, and pepper. Add in the bread (tear into large pieces) and let the pieces soak up the mixture for several seconds before adding in the ground beef. Mix until incorporated.
Step 2: Form the meat mixture into 8 patties.
Step 3: Fry the patties n a large, heavy skillet over medium-high heat for about 8 minutes on each side until browned and the center is no longer pink.
Step 4: Remove from the skillet and set the cooked patties aside.
Step 5: Discard the excess grease from the skillet before whisking in the mushroom soup, water, and Worcestershire sauce until smooth. Add the patties back into the skillet, pouring the sauce over the patties. Bring the sauce into a boil over medium-high heat. Then, reduce the heat to simmer and continue cooking for about 20 minutes until the sauce thickened and the flavors blended.
NOTES:
Make sure to make your patties big because they will shrink a bit when cooking. And to keep the patties from puffing up too much, make a small indent in the middle using your thumb. These will guarantee that they will turn into hamburger steaks instead of meatballs.
If you are using an electric skillet, heat the skillet to 350 degrees F or 175 degrees C.
Nutrition Facts:
Per Serving: 297.6 calories; 120.8 mg cholesterol; 777.1 mg sodium; 25 g protein; 7.7 g carbohydrates
Ingredients
- 2 eggs
- 2 tablespoons minced onion
- 1 tablespoon beef base
- ½ teaspoon black pepper
- 3 slices white bread
- 2 pounds lean ground beef
- 1 10.75oz can condensed cream of mushroom soup
- 1 10.75oz can water
- 1 dash Worcestershire sauce
Instructions
Step 1: In a bowl, whisk the eggs, onion, beef base, and pepper. Add in the bread (tear into large pieces) and let the pieces soak up the mixture for several seconds before adding in the ground beef. Mix until incorporated.
Step 2: Form the meat mixture into 8 patties.
Step 3: Fry the patties n a large, heavy skillet over medium-high heat for about 8 minutes on each side until browned and the center is no longer pink.
Step 4: Remove from the skillet and set the cooked patties aside.
Step 5: Discard the excess grease from the skillet before whisking in the mushroom soup, water, and Worcestershire sauce until smooth. Add the patties back into the skillet, pouring the sauce over the patties. Bring the sauce into a boil over medium-high heat. Then, reduce the heat to simmer and continue cooking for about 20 minutes until the sauce thickened and the flavors blended.
NOTES:
Make sure to make your patties big because they will shrink a bit when cooking. And to keep the patties from puffing up too much, make a small indent in the middle using your thumb. These will guarantee that they will turn into hamburger steaks instead of meatballs.
If you are using an electric skillet, heat the skillet to 350 degrees F or 175 degrees C.
