Take approximately 30 minutes from start to finish...
2 cans of cream of mushroom soup
1 can water
.5 can of milk
sm. can sliced mushrooms (optional)
2-3 tsps of Beef bouillon granules (or more to taste)
4 cups Jasmine Rice (cooked) -- start before you start your patties and it will all be done at same time!
Pat gr. beef into small patties (about 3 oz.). If it fits inside the palm of my hand, it's the right size.
Heat large frying pan to med high heat. Spray Pam into skillet (if using extra lean gr. meat), place patties into pan and brown and cook about 5 mins each side. Season with SeasonAll or Moores Meat seasoning. After patties begin to weep blood, and if you have grease standing in skillet, remove patties and dump grease (if you use gr. sirloin or round, you most likely will not have any substantial amount of grease). If necessary, wipe out pan. Put patties back in pan on med. heat and continue to cook while making gravy.
In separate bowl, empty cans of Cream of Mushroom soup, and mix the 1.5 cans of milk and water. Stir to constitute and pour over meat patties. Add Beef Bouillon and stir. Cover, bring back to a boil, and cook for at least 10 minutes, keeping patties submerged.
Serve with Jasmine Rice and ladle gravy over all.
We serve with green beans with bacon cooked in them.
2-3 tsps of Beef bouillon granules (or more to taste)
4 cups Jasmine Rice (cooked) -- start before you start your patties and it will all be done at same time!
Pat gr. beef into small patties (about 3 oz.). If it fits inside the palm of my hand, it's the right size.
Heat large frying pan to med high heat. Spray Pam into skillet (if using extra lean gr. meat), place patties into pan and brown and cook about 5 mins each side. Season with SeasonAll or Moores Meat seasoning. After patties begin to weep blood, and if you have grease standing in skillet, remove patties and dump grease (if you use gr. sirloin or round, you most likely will not have any substantial amount of grease). If necessary, wipe out pan. Put patties back in pan on med. heat and continue to cook while making gravy.
In separate bowl, empty cans of Cream of Mushroom soup, and mix the 1.5 cans of milk and water. Stir to constitute and pour over meat patties. Add Beef Bouillon and stir. Cover, bring back to a boil, and cook for at least 10 minutes, keeping patties submerged.
Serve with Jasmine Rice and ladle gravy over all.
We serve with green beans with bacon cooked in them.
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