This slab of meaty goodness is also super tasty with a big helping of homemade mashed potatoes. The sauce that comes from the meat makes an awesome gravy. You could also do this with a side of rice if that’s what your family likes. Add in a side salad and a nice dinner roll and you have a gourmet meal on your table in less than an hour! Sound perfect to me. Check out what they are saying about this recipe over at Group Recipes:
“Great recipe. I made it last night and it was fantastic. This is a keeper.”
This recipe makes a lot of steaks so if you aren’t that hungry, cut it in half.
Ingredients
5 1/2 lbs ground chuck or ground round
3/4 lb onion, choped
3 ribs celery, diced
1 1/2 cups Quaker dry quick cook oatmeal, quick cook okay, but no instant or regular
3/4 cup milk
3 large eggs, beaten
2 1/4 tsp salt
1/2 tsp black pepper
pinch white pepper
2 tsp worcestershire sauce
2 tsp granulated garlic
For sauce:
3 onions, sliced thin
1 quart water
5 beef bullion cubes (or 2 tbs beef base)
1/4 tsp McCormick’s black pepper
1/2 tsp granulated garlic
Instructions
Saute onions and celery in a little oil untl wilted. Set aside
Mix meat with remaining ingredients
add veggies and mix with hands and form into 12 oval patties which look like flat footballs.
Brown in skillet with a little oil
or place on baking sheet in 375 degree oven for about 25 minutes, turning once.
Place in greased baking pan and top with sliced onions.
Mix sauce and pour over meat and onions
Seal tightly with foil
Bake about 30 minutes in 350 degree oven or until meat is at least 185 degrees.
Serve with Killer Mashed Potatoes.
Note: These can be made ahead and frozen before or after final baking, If frozen fully cooked, they reheat wonderfully.
Note: This makes 12 steaks at 8 oz. You can make steaks smaller, if you choose. 6 oz steaks would yield 16.
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Quick Tip: You can freeze leftover steaks for another dinner.
Thanks again to Group Recipes for this meaty and filling recipe.