Poor Man’s Steak

This easy poor man’s steak recipe is a comforting dinner made with seasoned ground beef patties smothered in a rich mushroom gravy. It’s one of those easy dinner recipes that brings plenty of flavor to the table with simple ingredients and a satisfying homemade feel.

The beef patties are seasoned, cooked until nicely browned, then topped with a savory gravy before finishing in the oven. The combination creates a hearty meal with tender beef and plenty of rich, comforting flavor in every bite.

This recipe is also easy to customize. Fresh or canned mushrooms can be added for even more mushroom flavor, while chopped onions can be mixed directly into the ground beef for extra texture and depth.

If cream of mushroom soup isn’t a favorite, another cream-based soup can be substituted instead. Cream of celery soup is a popular option and works well in the gravy while maintaining the same creamy consistency.

Leftovers store well in the refrigerator for up to three days when kept in an airtight container, making this a convenient meal to enjoy again later in the week.

For longer storage, both the cooked hamburger steaks and the uncooked patties can be frozen in an airtight container for up to two months. This makes it easy to keep a batch on hand for future meals.

The patties can also be prepared ahead of time and frozen before cooking. When ready to use, simply thaw them overnight in the refrigerator and continue with the recipe as directed.

Poor Man’s Steak

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This easy poor man’s steak recipe is a comforting dinner made with seasoned ground beef patties smothered in a rich mushroom gravy. It’s one of those easy dinner recipes that brings plenty of flavor to the table with simple ingredients and a satisfying homemade feel.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

Steaks:

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• 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:

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• 21.5 ounces condensed cream of mushroom soup (two 10.75-ounce cans)
• 1½ cups whole milk
• 1½ tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with nonstick cooking spray.
2. In a medium bowl, whisk together the cream of mushroom soup and milk until smooth. Stir in the chopped parsley and set aside.
3. In a large mixing bowl, combine the ground beef, crushed saltine crackers, milk, Italian seasoning, garlic powder, onion powder, paprika, and cayenne pepper. Season with salt and pepper to taste.
4. Mix just until combined, then shape the mixture into evenly sized patties.
5. Place the flour in a shallow dish and season it lightly with salt and pepper. Coat each patty in the seasoned flour, shaking off any excess.
6. Heat a large skillet over medium-high heat. Add the butter and olive oil and allow them to heat until shimmering.
7. Working in batches if necessary, sear the patties on both sides until golden brown. They do not need to be fully cooked, as they will finish cooking in the oven.
8. Arrange the browned patties in the prepared baking dish. Pour the mushroom gravy evenly over the top, making sure all of the patties are covered.
9. Cover the dish tightly with aluminum foil and bake for 30–40 minutes, or until the patties are cooked through and the gravy is hot and bubbling.

Notes

• For the best texture and flavor, use lean ground beef. This helps prevent the patties from releasing too much grease as they cook.
• This is a great make-ahead meal. You can assemble the recipe up to 8 hours in advance, cover it, and store it in the refrigerator until you're ready to bake.
• When shaping the patties, make them slightly larger than your desired finished size. They will naturally shrink a bit during cooking.

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