1 can (10 3/4-oz) condensed cream of mushroom soup, divided
1 lb ground beef
1/3 cup dry bread crumbs
1/4 cup finely chopped onion
1 egg, beaten
1 tbsp canola or coconut oil
1 1/2 cups sliced fresh mushrooms
In a large mixing bowl combine the beef, 1/4 cup of the soup, bread crumbs, onion, and egg; mix thoroughly. Shape firmly into 6 equal patties.
In a large skillet, over medium-high heat, heat the oil; add the patties and cook until browned on both sides. Remove patties from the skillet and set aside. Pour fat out of skillet.
In the same skillet used for browning the patties, stir in the remaining soup and the mushrooms; place patties back in skillet; reduce heat to low.
Place a lid on the skillet and cook for 20 minutes or until the beef is cooked through and is no longer pink; turn occasionally during cooking.
To serve, spoon the mushroom sauce over the patties.
1/3 cup dry bread crumbs
1/4 cup finely chopped onion
1 egg, beaten
1 tbsp canola or coconut oil
1 1/2 cups sliced fresh mushrooms
In a large mixing bowl combine the beef, 1/4 cup of the soup, bread crumbs, onion, and egg; mix thoroughly. Shape firmly into 6 equal patties.
In a large skillet, over medium-high heat, heat the oil; add the patties and cook until browned on both sides. Remove patties from the skillet and set aside. Pour fat out of skillet.
In the same skillet used for browning the patties, stir in the remaining soup and the mushrooms; place patties back in skillet; reduce heat to low.
Place a lid on the skillet and cook for 20 minutes or until the beef is cooked through and is no longer pink; turn occasionally during cooking.
To serve, spoon the mushroom sauce over the patties.
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