Fake Steak Recipe
Fake Steak Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 20 min.

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 4x2-1/2 in. Place in two greased 15x10x1-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 thermometer reads 160°. Yield: 24 servings.
Originally published as Fake Steak in Taste of Home August/September 2003, p39

Nutritional Facts

1 each: 258 calories, 14g fat (6g saturated fat), 67mg cholesterol, 732mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 21g protein.

  • 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
  1. 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 4x2-1/2 in. Place in two greased 15x10x1-in. baking pans. Cover and refrigerate for 8 hours or overnight.
  2. 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 thermometer reads 160°. Yield: 24 servings.
Originally published as Fake Steak in Taste of Home August/September 2003, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFake Steak

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
GeeBee60 User ID: 7819169 141240
Reviewed Sep. 23, 2014

"Awesome! My family just loves it!"

MY REVIEW
bigmamacooks User ID: 2760788 141189
Reviewed Feb. 28, 2013

"The simplicity of this meat patty dish belies its flavor! Yummy. This gives a very tender, moist patty. I can see it being coated with BBQ sauce or Ketchup. It could be shaped like a burgers for a crowd of teens and served in one round. I love cooking in the oven and keeping my cooktop clean! I do believe the patties could be frozen and thawed before baking off. Lots of options with this one. Thanks for the great recipe!"

MY REVIEW
crazygirl User ID: 1075502 135875
Reviewed Nov. 7, 2010

"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."

Loading Image