- 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.
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
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"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."
"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 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!"
"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."
"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."