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–+ servings

Creamy Beef and Mushroom Patties

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A comforting and hearty dish that combines savory beef and mushrooms in a creamy gravy, perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the patties
  • 2 pounds ground beef
  • 1.5 cups Saltine crackers, crumbled Can substitute with crushed bread crumbs.
  • 1 cup milk for the beef mixture
  • 1 tsp Italian herbs
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 dash cayenne pepper (optional)
  • 0.5 cup all-purpose flour for dredging
  • to taste salt and freshly ground pepper
For the gravy
  • 1 can condensed cream of mushroom soup (10 1/2 ounces)
  • 1 cup milk for gravy Consider using low-fat milk.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. In a large bowl, mix together the ground beef, crumbled Saltine crackers, 1 cup of milk, Italian herbs, onion powder, garlic powder, cayenne pepper if you're using it, and salt and pepper. Combine until well incorporated.
  3. Shape the mixture into about 8 patties, each approximately 1/2 inch thick, and lightly coat them in flour.
Cooking
  1. Heat a skillet over medium-high heat and brown the patties for 2-3 minutes on each side.
  2. Arrange the browned patties in the greased baking dish in a single layer.
  3. In a separate bowl, whisk together the cream of mushroom soup and 1 cup of milk until smooth. Pour the mixture evenly over the patties.
  4. Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes until the gravy is bubbling and the patties are fully cooked.
  5. Allow the dish to rest before serving hot.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 1gSugar: 2g

Notes

For extra creaminess in your gravy, consider adding a splash of sour cream or cream cheese during the whisking process. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in gravy for up to a month.
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