1 onion, diced
1 cup panko breadcrumbs
2 Pounds lean ground beef
1 Tbs minced garlic
2 eggs
1 tbsp ketchup
1 tsp salt
1/2 tsp pepper
1 tsp Worcestershire sauce
1 Tbs dijon mustard
Combine the above ingredients, separate and press into 8 oval patties, about 3/4 inch thick. Put 1 Tbs oil in pan, warn up. Brown the outsides in a pan on high heat, it will be raw in the middle. Place in sprayed baking dish.
INGREDIENTS FOR SAUCE:
1 onion, diced
2 16 ounce packages of mushrooms
1 Tbs minced garlic
1/4 cup butter
Saute above ingredients until onions and mushrooms cooked down, keep covered as much as possible
Then:
Mix together 1 can french onion soup with 1/4 cup flour, pour into sautee mixture
Add:
1 can beef broth
1 MORE can of french onion soup
About 1 Tbs dijon mustard
About 1 Tbs worchestershire sauce
1 can cream of celery soup (I meant to get cream of mushroom, but grabbed celery. Still great, so that's what I do now)
Salt to taste (1 tsp at least)
Pepper to taste (1/2 tsp+)
(Adjust any more seasonings, like the dijon or worch, salt or pepper).
1 can beef broth
1 MORE can of french onion soup
About 1 Tbs dijon mustard
About 1 Tbs worchestershire sauce
1 can cream of celery soup (I meant to get cream of mushroom, but grabbed celery. Still great, so that's what I do now)
Salt to taste (1 tsp at least)
Pepper to taste (1/2 tsp+)
(Adjust any more seasonings, like the dijon or worch, salt or pepper).
Warm all the way through. Cover steaks generously with sauce. Reserve the rest for surplus gravy. Cover pan with aluminum foil. Bake in oven on 425 degrees for about 45 to 55 minutes, until temperature thermometer says it is FULLY COOKED.
Serve with mashed potatoes and veggies.