"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.
- 1 cup water
- 1 cup cracker crumbs
- 1 teaspoon salt
- 3 pounds ground beef
- All-purpose flour
- 2 to 3 tablespoons canola oil
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 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.
- 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.
- 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
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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