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Enjoy this recipe from Farmhouse Kitchen Cookbook.
Submitted by: Judy Borecky from Escondido, CA
1-1/4 lbs. ground beef round
10-3/4 oz. can chicken noodle soup, drained
1/3 c. instant oats, uncooked
1 egg, beaten
onion salt and pepper to taste
1/2 lb. sliced mushrooms
1/4 c. butter
3 T. all-purpose flour
1 c. chicken broth
1 c. half-and-half
1 t. Dijon mustard
salt and pepper to taste
Combine ground beef, soup, oats, egg, onion salt and pepper. Mix all until just blended and form into 6 patties. Place patties in a skillet over medium-high heat. Add a little water to the skillet so patties will steam as they fry. Meanwhile, make gravy in a separate skillet. Sauté mushrooms in butter until tender. Stir in flour, broth and half-and-half; cook until slightly thickened. Stir in mustard; add salt and pepper to taste. Serve gravy over noodle burgers. Makes 6 servings. | |
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Combine ground beef, soup, oats, egg, onion salt and pepper. Mix all until just blended and form into 6 patties. Place patties in a skillet over medium-high heat. Add a little water to the skillet so patties will steam as they fry. Meanwhile, make gravy in a separate skillet. Sauté mushrooms in butter until tender. Stir in flour, broth and half-and-half; cook until slightly thickened. Stir in mustard; add salt and pepper to taste. Serve gravy over noodle burgers. Makes 6 servings. |
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