Amish Poor Man’s Steak

March 30, 2013 at 6:01 pm | Posted in Hamburger, Main Dish, Supper, Uncategorized | Leave a comment

This recipe is courtesy of Ashli113 at AllRecipes.  It was simple and delicious.  Instead of using milk, I used an egg; instead of an onion, I used onion powder.  Otherwise, I followed the recipe as it was originally written.

This recipe needs to be started with enough time for the meat mixture to rest in the refrigerator – at least 8 hours.


1 pound hamburger

1 cup crushed saltine crackers

1 tbsp. onion powder

1 tsp. salt

1 tsp. pepper

1 egg

1 can of cream of mushroom soup (14.5 ounces)OLYMPUS DIGITAL CAMERAMix hamburger, cracker crumbs and spices in dish. OLYMPUS DIGITAL CAMERABeat egg and add to mixture.OLYMPUS DIGITAL CAMERAGently mix the egg into the hamburger and seasonings.  I discovered that if I use two small baggies, my hands don’t get all covered with hamburger.  I’ve seen chefs on television using their hands and that’s alright but last night, I just didn’t feel like touching all that raw meat.  With my sore throat and sinus infection, touching raw meat just didn’t sound like fun, kwim?OLYMPUS DIGITAL CAMERAShape into small loaf.  Cover dish and refrigerate.OLYMPUS DIGITAL CAMERAWhen you’re ready for supper, preheat oven to 350 degrees F.  Heat a skillet on HIGH with just a tab of canola oil.  Slice the loaf into 1-inch slices and sear the meat on each side, maybe 3 minutes per side.OLYMPUS DIGITAL CAMERANice and browned!  Place into dish.OLYMPUS DIGITAL CAMERACover with mushroom soup (undiluted).OLYMPUS DIGITAL CAMERABake, uncovered, for about 45 minutes.  Check the meat with your thermometer, making sure that it’s 160 degrees F.  Allow steaks to rest for 5 minutes before serving.OLYMPUS DIGITAL CAMERAI was going to make smashed taters but hubby was in the mood for mac and cheese (the stuff in the blue box), so I fixed that for him.


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