INGREDIENTS: (makes 4 steaks)
1 onion, chopped
12-16oz fresh mushrooms, sliced
minced garlic, to taste
steaks:
1.5 lb ground beef
1 can condensed French onion soup
1 packet French onion soup mix
about 1/2 c breadcrumbs
few dashes Worcestershire
dash mustard powder
few dashes pepper
few dashes Weber Burgundy Beef seasoning
sauce:
1.5 - 2 c beef broth
1 can condensed French onion soup
1 can cream of mushroom
1 can (6oz) Giorgio mushroom steak sauce (or beefy mushroom soup)
(optional) about 2 t Kitchen Bouquet browning sauce
(as needed) cornstarch mixed with water/broth (slurry) to thicken sauce
update: I made this again with some changes. I didn't have any mushroom steak sauce so I used "beefy mushroom" soup instead. I mixed mushrooms & chopped onion into the ground beef instead of cooking separately. To make the sauce I combined all the sauce ingreds in a pot then simmered for awhile, then added in some slurry & simmered a bit longer. I like this version better bc it skips the step of sauteing the onions/mushrooms.
DIRECTIONS:
In a bowl, combine the ground beef, French onion soup, packet French onion soup mix, breadcrumbs, Worcestershire, mustard powder, pepper, beef seasoning. Shape into "steak" patties.
Heat a big skillet to med-high heat, add a little butter and brown both sides of the steaks. Remove steaks & set aside (they will go back in the skillet after you do the mushrooms/onion/sauce).
Scrape out the grease, then lower the skillet temp to medium heat, add the onion and minced garlic. Cook ~5min.
Add in the mushrooms, then add in the other can of French onion soup, beef broth, bullion cube, some more Worcestershire. Simmer till the sauce is reduced.
Add in the cream of mushroom soup, kitchen bouquet, and cornstarch slurry if the sauce needs thickening.
Add the steaks back into the skillet, covering them with sauce. Simmer until steaks are fully done.
more photos:
updated version below:
