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Poor Man’s Steak

The yummiest recipe ever, enjoy this easy poor man’s steak recipe with juicy, flavorful ground beef, smothered in a delicious mushroom gravy.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

Steaks
  • 2 pounds ground beef
  • 1½ cups saltine crackers crushed
  • 1 cup whole milk
  • ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne
  • salt and pepper to taste for the flour dredge and patties
  • 1 cup flour for dredging or more if needed
  • 2 tablespoon butter
  • 1 tablespoon olive oil
Mushroom Gravy
  • 21.5 ounces cans condensed cream of mushroom soup
  • 1½ cups whole milk
  • 1½ tablespoons fresh parsley chopped

Method
 

  1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
  2. In a medium bowl, whisk together the cream of mushroom soups and milk and then stir in the chopped parsley. Set aside.
  3. In a large bowl, combine the ground beef, crushed saltines, milk, Italian seasoning, garlic powder, onion powder, paprika, and cayenne pepper. Season with salt and pepper to taste.
  4. Using a spoon or your hands, combine the ingredients until mixed. Gently form into even-sized patties.
  5. Place 1 cup of flour in a shallow dish. Season the flour with salt and pepper. Dredge all the patties in the flour.
  6. Heat a large skillet over medium-high heat and melt the butter and add the olive oil. Once hot, sear patties on both sides until golden brown. Work in batches. It will continue cooking in the oven.
  7. Transfer the browned patties to the greased baking dish. Pour the gravy evenly over the top of the patties. Cover the dish with aluminum foil.
  8. Place baking dish in the oven and bake for 30 to 40 minutes or until cooked through.

Notes

Try to use lean ground beef so you don’t end up having your steaks turn out really greasy.
You can put this recipe together up to eight hours in advance and keep it in the fridge, so it’s a great option when you know you’ll have a busy evening.
I like to make the patties on the big side as they will shrink down while cooking.