Smothered Steak

2 lbs. ground sirloin
1 cup plain bread crumbs
salt and pepper
8 oz package of sliced, fresh mushrooms
large onion, sliced
2 envelopes brown gravy mix
2 cups water
Combine the meat, bread crumbs, salt and pepper. Shape into 1/2 ” thick patties.

In a skillet, brown the patties on both sides. Cook them until done. Or, if you are going to freeze the dish and are in a hurry, like I was the day I made these, just brown them. They can finish cooking in the oven when you’re ready for them.

Remove the meat from the skillet. Add the mushrooms and onions to the skillet and saute about 10 minutes. Whisk the gravy and water together and add to the skillet, cooking until thickened, which should take just a couple minutes.

If eating that night, return the meat to the skillet with the gravy and let it heat for a couple minutes.

If freezing, put the meat in a casserole dish or foil pan. Pour the gravy over the top. Cool it a bit and then seal tightly with foil. Label with the instructions “Thaw in fridge. Bake at 350 degrees for 1 hour or until done