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1
Note: A standard 10 3/4-ounce can of condensed soup has about 1 cup.
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2
I typically measure out the 1/3 cup needed for the recipe and reserve the remainder in a freezer bag to freeze until I make this dish again.
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3
Gently mix ground beef, soup, bread crumbs, egg, salt and pepper.
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4
Form into patties.
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5
(I use my large muffin scoop, which holds 1/3 cup.)
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6
Set aside.
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7
Preheat a large skillet over medium high heat.
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Cook patties in 1 tablespoon of olive oil.
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9
Turn to brown on both sides.
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Cook until juices run clear.
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11
Remove meat and set aside.
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12
Into the now-empty pan, add remaining 1 tablespoon of olive oil and butter.
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13
Let it melt, then add mushrooms.
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14
Season with salt and pepper.
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15
Saute mushrooms until soft.
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16
Once softened, add flour to skillet and cook 1 minute.
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Whisk in broth.
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Keep whisking until slightly thickened.
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Add patties back to pan to keep warm until dinnertime.
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20
Notes: 1.
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21
The patty mixture can be made ahead of time and stored in the freezer.
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22
Thaw the night before in the refrigerator for an even quicker meal.
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23
2.
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24
Make as much gravy as you like.
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25
Gravy takes equal parts fat (butter) and flour.
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26
Add as much liquid as you like for a thick or thin gravy.
