Description
Poor Man’s Steak is a comforting and hearty dish featuring seasoned ground beef formed into steaks, seared to a golden brown, then slow-cooked in rich, undiluted cream of mushroom soup. Served over hot noodles or mashed potatoes and optionally garnished with fresh parsley, this recipe combines simple pantry ingredients to create a delicious and nostalgic meal perfect for family dinners.
Ingredients
Beef Mixture
- 1 cup crushed saltine crackers (about 30 crackers)
- 1/3 cup water
- Salt and pepper to taste
- 2 pounds ground beef
Coating and Cooking
- 1/4 cup all-purpose flour
- 2 tablespoons canola oil
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
To Serve
- Hot cooked noodles or mashed potatoes
- Minced fresh parsley (optional)
Instructions
- Prepare the beef mixture: In a large bowl, combine the crushed saltine crackers, water, salt, and pepper. Crumble the ground beef over this mixture and mix lightly but thoroughly until combined. Press the mixture firmly into an ungreased 9-inch square pan. Cover and refrigerate for at least three hours to allow the crackers to absorb excess moisture and help the patties hold together.
- Cut the beef mixture into steaks: Remove the chilled beef mixture from the pan and cut into 3-inch square steaks. Dredge each steak evenly in all-purpose flour, coating all sides.
- Sear the steaks: Heat canola oil in a large skillet over medium heat. Add the floured steaks and brown on both sides, cooking about two to three minutes per side until a golden crust forms.
- Slow-cook the steaks: Using a slotted spatula or spoon, transfer the seared steaks to a 3-quart slow cooker. Pour the undiluted condensed cream of mushroom soup over the steaks. Cover and cook on high for about four hours, or until the meat is cooked through and no longer pink.
- Serve: Spoon the poor man's steaks and thick mushroom gravy over hot cooked noodles or mashed potatoes. Garnish with minced fresh parsley if desired for a fresh, vibrant finish.
Notes
- Refrigerating the beef mixture prior to cooking allows the crackers to absorb moisture, resulting in firmer steaks that hold together during cooking.
- Using undiluted cream of mushroom soup creates a rich, thick gravy coating the steaks. If a thinner sauce is preferred, mix the soup with milk or water before adding to the slow cooker.
- Lining the pan with aluminum foil or parchment paper can make it easier to lift the beef mixture when cutting into steaks.
