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Fake Steak Recipe

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My husband and I are hosts at a mission house. We cook for 30 to 60 people weekly and have approximately 500 guests in our home throughout the year. This simple and satisfying ground beef entree is one we serve often. -Fran Wolfley, St Mary, Jamaica

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Fake Steak Recipe

Prep: 15 min. + chilling Bake: 20 min.

Yield: 24 Servings

15 20 35

Ingredients

2 cups milk, divided
1-3/4 cups dry bread crumbs
2 medium onions, finely chopped
4 teaspoons salt
3/4 teaspoon pepper
5 pounds ground beef
2 cans (26 ounces each) condensed cream of mushroom soup, undiluted

Directions

In a large bowl, combine 1-3/4 cups milk, bread crumbs, onions, salt and pepper. Crumble beef over mixture and mix well. Shape into 24 oval patties, about 4 in. x 2-1/2 in. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Cover and refrigerate for 8 hours or overnight.
Bake, uncovered, at 350° for 15 minutes; drain. Combine soup and remaining milk; pour over patties. Cover and bake 20-30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Yield: 24 servings.

Nutritional Facts 1 serving (1 each) equals 258 calories, 14 g fat (6 g saturated fat), 67 mg cholesterol, 732 mg sodium, 10 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Fake Steak in Taste of Home August/September 2003, p39

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Fake Steak (1)

Fake Steak

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Reviewed on Nov. 07, 2010 by crazygirl

I haven't made it yet, but plan to for my upcoming daughter's family birthday party. It looks and sounds delicious. Please, I'll triple it for an inexpensive and easy main course.