Comforting family dinner classic (Print Version)

# Ingredients:

→ Hamburger Steaks

01 - 2 pounds ground beef
02 - 1 1/2 cups crumbled saltine crackers
03 - 1 cup milk
04 - 1 teaspoon Italian herbs
05 - 1 teaspoon onion powder
06 - 1 teaspoon garlic powder
07 - Dash of cayenne pepper (optional)
08 - Salt and freshly ground pepper to taste

→ For Coating & Gravy

09 - 1/2 cup all-purpose flour
10 - 1 can (10.5 ounces) condensed cream of mushroom soup
11 - 1 cup milk

# Instructions:

01 - Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish so nothing sticks during baking.
02 - In a large bowl, mix together the ground beef, crumbled saltine crackers, 1 cup of milk, Italian herbs, onion powder, garlic powder, cayenne pepper (if using), salt, and pepper. Use your hands to combine everything until just mixed - don't overwork the meat.
03 - Shape the beef mixture into 8 even patties, about 1/2-inch thick. They should look like thick hamburger patties.
04 - Sprinkle flour on a plate and lightly coat each meat patty in flour, shaking off the excess. Heat a skillet over medium-high heat with a little oil, then brown the steaks for 2-3 minutes per side until golden. You're just searing them, not cooking through.
05 - Transfer the browned steaks to your prepared baking dish, arranging them in a single layer. In a bowl, whisk together the mushroom soup and the remaining cup of milk until smooth, then pour this gravy evenly over the steaks.
06 - Cover the dish with foil and bake for 30 minutes. Then remove the foil and continue baking for about 10 more minutes, until the gravy is bubbling around the edges and the steaks are cooked through.
07 - Let the dish rest for about 5 minutes before serving. This helps the juices redistribute and the gravy to thicken slightly. Serve hot with mashed potatoes or over rice to soak up all that delicious gravy.

# Notes:

01 - This comforting dish is perfect for family dinners and tastes even better the next day.
02 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
03 - For a richer flavor, you can add sautéed mushrooms and onions to the gravy before baking.

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