The gravy doesn't make much, so you may want to double that part of the recipe. (This recipe is from the Taste of Home 1999 cookbook.)
1 egg
1 can (10 1/2 oz) condensed French onion soup, undiluted, divided
1/2 c dry bread crumbs
1/4 tsp salt
pinch pepper
1 1/2 lbs ground beef
1 Tbsp flour
1/4 c water
1/4 c ketchup
1 tsp Worcestershire sauce
1/2 tsp prepared mustard
6 c hot cooked egg noodles
In a lg bowl, beat egg. Stir in 1/3 c of soup, bread crumbs, salt, and pepper. Add beef; mix gently. Shape into 6 oval patties. Brown in a skillet over medium heat for 3-4 min on each side. Remove and set aside; discard drippings.
In the same skillet, combine flour and water til smooth; add ketchup, Worcestershire sauce, mustard, and remaining soup; bring to a boil. Cook and stir for 2 min. Return patties to skillet. Cover and simmer for 15 min or til meat is no longer pink. Serve patties and gravy over noodles. Makes 6 servings.
1 egg
1 can (10 1/2 oz) condensed French onion soup, undiluted, divided
1/2 c dry bread crumbs
1/4 tsp salt
pinch pepper
1 1/2 lbs ground beef
1 Tbsp flour
1/4 c water
1/4 c ketchup
1 tsp Worcestershire sauce
1/2 tsp prepared mustard
6 c hot cooked egg noodles
In a lg bowl, beat egg. Stir in 1/3 c of soup, bread crumbs, salt, and pepper. Add beef; mix gently. Shape into 6 oval patties. Brown in a skillet over medium heat for 3-4 min on each side. Remove and set aside; discard drippings.
In the same skillet, combine flour and water til smooth; add ketchup, Worcestershire sauce, mustard, and remaining soup; bring to a boil. Cook and stir for 2 min. Return patties to skillet. Cover and simmer for 15 min or til meat is no longer pink. Serve patties and gravy over noodles. Makes 6 servings.
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