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Smothered Steak with Mushroom Gravy

Smothered Hamburger Steaks


  • 1 lb. ground hamburger (80/20 Angus used for recipe)

  • 2 slices old bread

  • 1 tablespoon dried, chopped onions

  • 1/4 teaspoon pepper

  • water

  • 1 can condensed cream of mushroom soup

  • 1 package of brown gravy mix

  • Olive oil

  • Butter


  1. In a medium size bowl, mix bread slices with enough water to soften to 'mixable'

  2. To softened bread add in ground hamburger, dried onions and pepper - mix until well blended

  3. Form hamburger mixture into patty-shaped servings about 1/2 inch thick (6-8 depending on size)

  4. Add about 1 tablespoon of olive oil to a non-stick skillet and pre-heat to medium

  5. Add patties to skillet and cook on one side, turn and cook other side (watch heat so as not to burn)

  6. Remove cooked patties to a plate

  7. To skillet add in 1/2 cup of water, can of mushroom soup, blend with whisk

  8. In a small bowl add 1 cup water and packaged gravy mix, mix and add to skillet, continue to stir over medium heat until completely heated and there are no lumps

  9. Add 1 tablespoon of butter to gravy (if gravy is too thick add water until you get thickness you want)

  10. Reduce heat under skillet to low, and return steaks to skillet, covering them with gravy.

  11. Allow steaks to 'sit' in gravy for about 5 minutes or until warm through and through

  12. Serve with rice, potatoes or noodles

Note: These keep well in the refrigerator and re-heat nicely.

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