This family-favorite steak recipe is quick and easy. Anyone can make this, from the seasoned long-time cook to beginning newlyweds who are just building their recipe collection. I plan on giving this to my son's future wife at her upcoming bridal shower!
Ingredients
- cooking spray:
- ¼ pounds extra-lean ground beef: 1 piece
- sweet onion: 0.5 cup (finely chopped)
- Italian seasoned bread crumbs: 0.33333 cup
- beef broth: 1 can (14 ounce can, divided)
- milk: 3 Tbsp
- ground black pepper: 0.25 tsp
- flour: 0.25 cup (or as needed)
- salt and ground black pepper: (to taste)
- vegetable oil: 0.25 cup
- cream of mushroom soup: 2 cans (10.75 ounce cans)
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- sweet onion, or to taste, sliced thin: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Prepare a large casserole dish with cooking spray.
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Lightly mix ground beef, 1/2 cup onion, bread crumbs, 3 tablespoons beef broth, milk, and 1/4 teaspoon black pepper together in a bowl; divide into 5 portions and shape into patties.
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Season flour with salt and pepper in a wide, shallow dish. Gently lay patties into the flour to lightly coat.
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Heat vegetable oil in a 10-inch skillet over medium-high heat. Fry patties in hot oil until browned completely, 3 to 5 minutes per side. Remove patties to a plate lined with paper towels to drain excess grease.
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Stir remaining beef broth, cream of mushroom soup, salt, and 1/4 teaspoon black pepper together in a bowl until smooth.
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Arrange drained patties into the prepared casserole dish. Spread onion slices atop the patties and pour the soup mixture over the patties to cover completely.
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Bake in the preheated oven until no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
