1 can cream of mushroom soup
1 pound ground beef
1/3 cup dry bread crumbs
1 small onion, finely chopped (about 1/4 cup)
1 egg, beaten
1 TBSP vegetable oil
1 1/2 cups sliced fresh mushrooms
In a large bowl, mix 1/4 cup soup, beef, bread crumbs, onion and egg. Shape firmly into 6 oval patties of even thickness.
In a 10-inch skillet over medium heat, , in hot oil, cook half of the patties until browned on both sides. Remove; set aside. Repeat with remaining patties. Pour off fat.
In same skillet, combine remaining soup and mushrooms. Heat to boiling. Return patties to skillet. Reduce heat to low. Cover, cook 20 minutes or until patties are no longer pink, turning patties occasionally.
*D: I don't use the mushrooms because I don't like mushrooms. I also add a bit of garlic in the beef.
Possible side dishes: fried potatoes and green beans, corn and rolls, steamed carrots and salad.
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