This simple, hearty dish will remind you of Sunday dinners at grandma's house. This is my husband's all-time favorite meal. The recipe makes plenty of gravy, so serve with mashed potatoes or buttered noodles.
Ingredients
- ground beef: 1 pound
- egg: 1 piece
- buttery round cracker crumbs: 3 Tbsp (crushed)
- onion: 2 Tbsp (finely chopped)
- salt: 0.5 tsp
- pepper: 0.5 tsp
- poultry seasoning: 0.25 tsp
- mushrooms with juice: 2 cans (4 ounce cans, sliced)
- butter: 3 Tbsp
- all-purpose flour: 3 Tbsp
- milk: 3 cups
- cubes beef bouillon: 3 piece
Metric Conversion
Stages of cooking
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In a medium bowl, mix together the ground beef, egg, cracker crumbs, onion, salt, pepper and poultry seasoning using your hands. Shape into 6 patties about 1 inch thick.
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Fry the patties in a large skillet over medium-high heat for 3 to 4 minutes per side, or until browned. Drain off grease, and remove patties to a platter; keep warm.
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Melt the butter in the same skillet, and add the mushrooms. Cook and stir for about 2 minutes. Sprinkle the flour over, and mix in until blended. Stir in the milk and beef bouillon. Cook and stir over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally.
