Ingredients
1 pound ground beef
1 egg
1 (1 ounce) package dry onion soup mix
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed golden mushroom soup
1 (10.75 ounce) can water
Method
Sources
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Recipe1M+
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Round rings for perfectly shaped fried eggs and small pancakes
Crispy fried onion flakes — green bean casserole, soup, garnish
Individual cups for perfectly shaped poached eggs
Seal out syn-propanethial-S-oxide — tear-free onion prep
Home dry-aging bags — age beef in your fridge, restaurant quality
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Round rings for perfectly shaped fried eggs and small pancakes
Crispy fried onion flakes — green bean casserole, soup, garnish
Individual cups for perfectly shaped poached eggs
Seal out syn-propanethial-S-oxide — tear-free onion prep
Home dry-aging bags — age beef in your fridge, restaurant quality
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mix ground beef, bread crumbs, egg, and onion soup mix together in a bowl; shape into 6 oblong patties. heat oil in a large skillet over medium-high heat. cook patties until browned, about 5 minutes per side. stir golden mushroom soup and water together in a bowl; pour over the patties in the skillet. turn patties to coat in the liquid. bring liquid to a simmer, reduce heat to medium-low, place a cover on the skillet, and cook until steaks are very firm, hot, and grey in the center, 10 to 15 minutes. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c).