Poor Man’s Steak
A comforting Poor Man’s Steak made with seasoned ground beef patties, pan-seared and baked in a creamy mushroom gravy for a hearty, family-friendly dinner.
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Servings: 8
Ingredients
Steak Patties
- 2 lb ground beef
- 1½ c crushed saltine crackers
- 1 c whole milk
- ½ tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ¼ tsp cayenne pepper
- Salt and black pepper to taste
- 1 c all-purpose flour for dredging
- 2 tbs butter
- 1 tbs olive oil
Mushroom Gravy
- 21.5 oz condensed cream of mushroom soup two 10.75-oz cans
- 1½ c whole milk
- 1½ tbs fresh parsley finely chopped
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, whisk together the cream of mushroom soup, milk, and chopped parsley until smooth. Set aside.
- In a large mixing bowl, combine the ground beef, crushed crackers, milk, Italian seasoning, garlic powder, onion powder, paprika, and cayenne pepper. Season with salt and black pepper. Mix gently until just combined.
- Form the mixture into evenly sized patties.
- Place the flour in a shallow dish and season lightly with salt and pepper. Dredge each patty in the flour, coating evenly and shaking off excess.
- Heat the butter and olive oil in a large skillet over medium-high heat. Once hot, sear the patties in batches until golden brown on both sides. Do not cook through.
- Transfer the browned patties to the prepared baking dish. Pour the mushroom gravy evenly over the patties. Cover the dish tightly with aluminum foil.
- Bake for 30–40 minutes, or until the patties are fully cooked and tender. Serve hot.
Notes
To make this recipe gluten free, substitute the saltine crackers with gluten-free crackers or certified gluten-free breadcrumbs. Replace the all-purpose flour with a gluten-free flour blend suitable for dredging. Use gluten-free condensed cream of mushroom soup and confirm all seasonings are gluten free.