Guest post from Brigette Shevy
This stick-to-your-ribs recipe is sure to be a favorite for all those meat-and-potatoes guys out there! Growing up, it was always a meal that the men in our house looked forward to. Now, my little boys gobble up man-size portions of this and still ask for more! Although it requires a little bit of prep work, the ingredient list is simple and short.
My mom has been making Poor Man’s Steak for almost 30 years! She usually served it with some kind of potatoes, a tossed salad, and fresh homemade bread. Yum! The original recipe came from an old church cookbook, submitted by a long-time family friend.
This hearty recipe is especially delicious during the chilly winter months!
Poor Man’s Steak
- 2-3lbs ground beef
- 1 cup cracker crumbs
- 1 cup cold water
- Salt and pepper (I use approximately 2 teaspoons salt and 1 teaspoon pepper)
- 1 can condensed cream of mushroom soup (or )
Mix together the ground beef, cracker crumbs, water, salt and pepper until thoroughly combined.
Press into a jelly roll pan (or a 9×13 pan if you’re only using 2lbs of meat) and chill until the mixture holds together well.
Cut into squares and dip into flour.
Fry in a small amount of oil just until golden brown on both sides (but not cooked through).
Place single layer in a baking pan and pour the cream of mushroom soup on top.
Bake 350 degrees for one hour.
Makes 8-10+ servings
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy and another on the way. She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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