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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 5 |
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First had this dish at an Amish church in rural Ohio. I will never forget the delicious smell of that church kitchen! After a little questioning, a kind woman gave me the recipe. Great for a plan-ahead meal. Ingredients:
1 pound ground beef |
1 cup milk |
1 cup crushed saltine crackers |
1 onion, finely chopped |
1 teaspoon salt |
1 teaspoon ground black pepper |
1 (14.5 ounce) can cream of mushroom soup |
Directions:
1. Mix ground beef, milk, saltine cracker crumbs, onion, salt, and black pepper in a bowl. Shape mixture into a narrow loaf and place onto a baking sheet; cover and refrigerate 8 hours to overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat a large skillet over medium-high heat. Cut loaf into 1-inch-thick slices and sear the 'steaks' in the hot skillet until browned, 2 to 3 minutes per side. Insides will still be pink. Arrange slices in a roasting pan. Spread mushroom soup over steaks.
4. Bake steaks in the preheated oven until mushroom soup is bubbling and meat is no longer pink inside, about 1 hour. An instant-read meat thermometer inserted into the center of a meat slice should read at least 160 degrees F (70 degrees C).
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