- 2 pounds lean ground beef
- 2 eggs, beaten
- 1 cup Italian seasoned bread crumbs
- 1 (1 ounce) package dry onion soup mix
- salt and ground black pepper to taste
- 1 (10 ounce) can beef broth
- 1 (10.75 ounce) can cream of mushroom soup
- 1/2 teaspoon dry mustard
- Preheat oven to 350 degrees F (175 degrees C).
- Mix ground beef, eggs, bread crumbs, dry soup mix, salt, and pepper together in a large bowl; add about 1/2 the can of beef broth and continue mixing until beef mixture is thoroughly moistened. Divide mixture into six portions and shape into patties.
- Heat a Dutch oven over medium heat. Brown patties in the hot pot, 3 to 5 minutes per side. Spoon excess grease from the pot.
- Stir remaining beef broth with cream of mushroom soup and dry mustard in a bowl until smooth; pour over the browned patties.
- Bake in preheated oven until patties are no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
03/24/2018
recipepes.com
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