Today’s recipe is one of those good old comfort dishes – a stuffed beef patty topped with a rich and creamy gravy. Need I say more? Of course, a side of mashed potatoes always goes well with this. It is perfect for your meat and potato lovers! I adapted this recipe from one found in a recent issue of Simple and Delicious. Another plus – this dish can be ready to eat in about 45 minutes.
- 1/3 cup evaporated milk
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1 pound ground beef
- 1 cup prepared stuffing (I used Stove Top stuffing)
- 1 cup sliced fresh mushrooms
- 1 tablespoon butter
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 tablespoon ketchup
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon dried thyme
- 1/2- 1 cup evaporated milk
- In a large bowl, combine the milk, salt and thyme. Crumble beef over milk mixture and mix well. Shape mixture into eight thin patties. Place 1/4 cup of stuffing on top of four of the patties. Then top with the remaining patties. Press edges of patties together to seal.
- Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a meat thermometer reads 160° and juices run clear.
- Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the soup, ketchup, Worcestershire sauce, and thyme; heat through. Add enough evaporated milk to make desired consistency for a gravy. Serve with burgers topped with the gravy.