Who needs cuts of choice meat when you can make your own prime “steaks” out of ground beef and crackers? Poor man’s steak is the product of such culinary ingenuity.
Poor man’s steak is a popular dish in Amish kitchens. It’s very flavorful and, sure enough, ends up tasty very “steaky.” Campbell’s Cream of Mushroom soup was rolled out in 1934, at the height of the Great Depression.
Amish cooks found these soups to be versatile and there’s been a long love-affair between the soup and the Amish ever since. You’ll find the soup in this recipe. So enjoy on this holiday weekend!
- 1 pound ground beef
- 1 cup milk
- 1 cup crushed saltine crackers
- 1 onion, finely chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (14.5 ounce) can cream of mushroom soup
- Mix ground beef, milk, saltine cracker crumbs, onion, salt, and black pepper in a bowl.
- Shape mixture into a narrow loaf and place onto a baking sheet; cover and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees
- Heat a cast iron skillet over medium-high heat.
- Cut loaf into 1-inch-thick slices and sear the 'steaks' in the hot skillet until browned, 2 to 3 minutes per side. Insides will still be pink.
- Arrange slices in a roasting pan. Spread mushroom soup over steaks.
- Bake steaks in the preheated oven until mushroom soup is bubbling and meat is no longer pink inside, about 1 hour.