Marmy's Hobo Steak
"I can remember every meal at my Marmy's house was soooo good...no one could cook like her. The most simple meal was so special probably 'cause she looked forward to seeing us all year, and while we were there she was busy from sun up until dark cooking our favorites. This was mine and I still enjoy it. Prep time includes time in the refrigerator to "sit". I use ground round but in my early married days when the kids were young and money was really stretched I bought the cheapest ground beef or what was on sale. Was always good. I have added the soup/milk mixture to the same frying pan I fried slices in and simmered it covered for 30-45 minutes while I fixed the rest of my meal. I prefer this method...less dishes to wash..always a good idea! Hope you enjoy!"
- Ready In:
- 9hrs
- Ingredients:
- 8
- Serves:
-
4
ingredients
directions
- Mix ground beef, milk, cracker crumbs, pepper, salt and onion together.
- Shape into a narrow loaf.
- Cover and let sit in refrigerator for at least 8 hours or overnight.
- Can be prepared in the morning before you go to work, etc. and be ready when you get home!
- Cut loaf into slices.
- Fry in a skillet on both sides until brown.
- Put the slices in a baking dish.
- Mix 1 can of mushroom soup with the 1 cup of water or milk; pour over each piece.
- Bake at 325 degrees Fahrenheit for 45 minutes to 1 hour.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I used Panko and this was easy to mix and put together. I did add a dash of Worcestershire sauce to the soup mix before pouring it over the steaks and these baked up like Salisbury steaks, very tender and delicious. Thanks for posting cinda, Made for PAC Spring 2010. -
This is so creative. I am guessing your Marmy is your grandma. I just became a grandma and i will be making this for my grandbabies. -
I wasn't able to get the loaf to shape or stay together. It fell apart when I tried to cut it into slices. It tasted great. Maybe I did something wrong? I also wasn't sure if it should be covered or uncovered in the oven. We did 30min covered and 15min uncovered. That seemed to work.
RECIPE SUBMITTED BY
I am a wife, mother, "marmy" and a nurse and I love being all of them. I'm a true tennesse girl trapped in a body born and raised in Flordia.<<< I moved to Tennessee about 4 and 1/2 years ago and can't figure why anyone would want to live anywhere else. I love Gospel Music and Food!!! I guess my real dream would be to sing all day, cook all night and start all over again the next day!! This is the most amazing site and I am impressed by all the people I have "met" here. LOL Foodnetwork has nothing on any of these people....all of you are great cooks!! Thanks so much for sharing your recipes and ideas...they are wonderful. My pet peeves are recipes that are so complicated and require items they never ever heard of in the local grocery or local specialty food stores and that I can't even order off the net. I work in a Long Term Care facility...and have for 24 years. Another pet peeve is that you can make really good food, nutritional food at a reasonable cost. When I am 90 years old I hope if I must be at the local nrsg. home the dietary dept. will serve my food and allow me good choices, good food and dignity in the way that it is served!I have never participated in any "swaps" but would love to. I have a "zillion" cookbooks and would gladly swap!!
