Hamburger Steak Bake (Printable Version)
Juicy hamburger steaks with creamy mushroom sauce, baked warm for an easy family night.
# What You'll Need:
→ Hamburger Steaks
01 -
Salt, as much as you like
02 -
Sprinkle black pepper to your taste
03 -
1 teaspoon onion powder
04 -
1 teaspoon garlic powder
05 -
1 large egg
06 -
1/2 cup breadcrumbs
07 -
1 and a half pounds ground beef
→ Sauce
08 -
1 tablespoon Worcestershire sauce
09 -
1 cup of mushrooms, sliced
10 -
1 small onion, thin slices
11 -
Half a cup of milk
12 -
10 ounces of cream of mushroom soup
→ Topping
13 -
Chopped parsley for sprinkling
# Step-by-Step Guide:
01 -
Scatter the parsley over the finished steaks right before you dig in. Goes great with mashed potatoes or some egg noodles if that's your thing.
02 -
Pop on a sheet of foil and slide the dish into your oven for half an hour or so. Take the foil off and give it ten more minutes, just until the steaks are cooked through and the sauce is super bubbly.
03 -
Toss those onion and mushroom slices right on top of the steaks and sauce so they're all covered up.
04 -
Stir together the mushroom soup, splash of milk, and that Worcestershire sauce real good. Pour this all over your steaks so they’re soaking.
05 -
Get a skillet hot over medium. Sear those patties about 2 or 3 minutes on each side—just so they're brown on both sides but still raw in the middle. Move them to your greased pan.
06 -
Mix the beef, breadcrumbs, egg, garlic and onion powders, salt, and pepper by hand until they’re just mixed. Pat out 4 or 6 oval shapes, doesn’t need to be perfect.
07 -
Fire up your oven to 350°F (175°C). Give a 9×13 dish a swipe with a little oil or spray, so nothing sticks.
# Additional Notes:
01 -
If you’re not a fan of mushroom soup, use cream of chicken instead. Or swap in almond flour for breadcrumbs if you want to lower the carbs up a notch.