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Poor Man's Steak Recipe
Poor Man's Steak Recipe photo by Taste of Home

Poor Man's Steak Recipe

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"ON A PASTOR'S BUDGET and with seven children, we didn't have steak very often. But we were just as satisfied with this wonderful dish Mom dreamed up—a country-style "steak" with creamy gravy. It was always a hit with our family.
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min.
MAKES: 12 servings

Ingredients

  • 1 cup water
  • 1 cup cracker crumbs
  • 1 teaspoon salt
  • 3 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • All-purpose flour
  • 2 to 3 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Nutritional Facts

1 serving (1 each) equals 283 calories, 18 g fat (6 g saturated fat), 76 mg cholesterol, 493 mg sodium, 6 g carbohydrate, trace fiber, 23 g protein.

Directions

  1. In a large bowl, combine water, cracker crumbs and salt; add beef and mix well. Press into a 15-in. x 10-in. x 1-in. baking pan lined with waxed paper. Cover and refrigerate overnight.
  2. Cut the meat into 12 squares. Coat each square lightly with flour. In a large skillet, cook over medium heat in oil, a few pieces at a time, until a thermometer reads 160° and juices run clear; drain.
  3. Remove waxed paper from the baking pan; spread the soup in bottom of pan. Place meat squares in a single layer over soup. Bake, uncovered, at 350° for 10-12 minutes or until heated through; Spoon some soup over each meat square. Yield: 12 servings.
Originally published as Poor Man's Steak in Reminisce Extra June 1994, p47

Nutritional Facts

1 serving (1 each) equals 283 calories, 18 g fat (6 g saturated fat), 76 mg cholesterol, 493 mg sodium, 6 g carbohydrate, trace fiber, 23 g protein.

Full-Bodied Red Wine

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

Reviews for Poor Man's Steak

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 23, 2014

Proesner, the directions tell you to pan fry before baking. Mix, pat in pan, refrigerate, cut in squares, coat in flour and pay fry a few at a time.

MY REVIEW
Reviewed Sep. 25, 2013

I made two versions for a church potluck: one with the soup and one with barbecue sauce. The barbecue version disappeared first. Wondering if this has to be pan-fried first or if it could just be baked?

MY REVIEW
Reviewed Jun. 26, 2012

My husband loves hamburger meat any way that you can prepare it, so upon seeing this, I was sure he would love it. I do not care for mushroom soup but decided to give it a try for him. I was blown away!! This is absolutely delicious; mushroom soup and all. I am so hooked and it will be a regular on our table. I cut the recipe in half and took a plate to my home bound mother in law who loves it too. We even had left overs for my hubby to enjoy at lunch the following day. I did add 2 cans of soup as some suggested but would probably add 3 or 4 if I used the full recipe. The soup just makes it!

MY REVIEW
Reviewed Jan. 27, 2012

I didn't use the water, just some milk and 1 egg in my hamburger mix. Then I pattied them, floured them up and pre-cooked them half way. I used two cans of cream of mushroom with some milk, layered the patties on this bed of soup and spooned a dollop of soup mix over the top of each patty. Baked 20-30 minutes covered. This was 5-star for me when served with the Scalloped cheesy potatoes.

MY REVIEW
Reviewed Apr. 21, 2011

I needed something for supper the other night and had all the ingrediants on hand. This was suprisingly very good! i will definately make it again. The cream of mushroom needs doubled, but other than that great. it was super tender and had great flavor. i didnt refridgerate it over night, just all afternoon and it turned out fine.

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