- cooking spray
- 1 1/4 pounds extra-lean ground beef
- 1/2 cup finely chopped sweet onion
- 1/3 cup Italian seasoned bread crumbs
- 1 (14 ounce) can beef broth, divided
- 3 tablespoons milk
- 1/4 teaspoon ground black pepper
- 1/4 cup flour, or as needed
- salt and ground black pepper to taste
- 1/4 cup vegetable oil
- 2 (10.75 ounce) cans cream of mushroom soup
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 small sweet onion, or to taste, sliced thin
- Preheat oven to 350 degrees F (175 degrees C). Prepare a large casserole dish with cooking spray.
- Lightly mix ground beef, 1/2 cup onion, bread crumbs, 3 tablespoons beef broth, milk, and 1/4 teaspoon black pepper together in a bowl; divide into 5 portions and shape into patties.
- Season flour with salt and pepper in a wide, shallow dish. Gently lay patties into the flour to lightly coat.
- Heat vegetable oil in a 10-inch skillet over medium-high heat. Fry patties in hot oil until browned completely, 3 to 5 minutes per side. Remove patties to a plate lined with paper towel to drain excess grease.
- Stir remaining beef broth, cream of mushroom soup, salt, and 1/4 teaspoon black pepper together in a bowl until smooth.
- Arrange drained patties into the prepared casserole dish. Spread onion slices atop the patties and pour the soup mixture over the patties to cover completely.
- Bake in preheated oven until no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
04/27/2018
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