Recipe by Wendy Hamlett
I got this from The Covered Bridges Cookbook. It's a family favorite.
Top Review by Phat & Sassy
One time when I was missing my family and longing for some old time comfort food, I searched on Iowa (where I was born and raised) and this recipe was one that came up. I made it for dinner and felt like I was at my parents home. Ahhhh, the memories! Eventually, I wanted to lighten it up a bit. Now a days, I use a 20 oz. package of ground turkey, forgoing the 1/3 can of soup (Healthy Request or Low Fat version) in the meat mixture, since there's 1/4 lb. less meat. Brown the patties and remove them to a plattter, sautee some onions and fresh mushrooms in the skillet. Mix 1/2 cup hot water with 1/2 to 1 teaspoon beef base and use some to deglaze the skillet, leaving 1/3 cup remaining. I let the beef broth reduce with the onions and mushrooms, add the soup, remaining broth, stir and return the patties to the "gravy". Cover and cook over low heat for 20 minutes. Heaven. Thanks, Wendy for bringing a bit of home to me in CA!
- 1 (10 3/4 ounce) can cream of mushroom soup (or cream of celery)
- 1 1⁄2 lbs ground beef
- 1⁄2 cup dry breadcrumbs
- 1⁄4 cup onion, finely chopped
- 1 egg, slightly beaten
- 1⁄3 cup water
Directions See How It's Made
- Combine 1/3 of the (undiluted) soup, ground beef, bread crumbs, onion and egg; mix well.
- Shape mixture into 6 patties.
- Brown patties in skillet, 3-4 minutes each side; pour off fat.
- Combine remaining soup with water and pour over patties in skillet.
- Cover and cook over low heat for 20 minutes or until meat is done, stirring and shifting occasionally.