Instructions:
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Mix eggs, milk, beef bouillon powder, salt, and pepper to taste in a medium bowl.
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Add onion and bread crumbs to the egg mixture and mix to hydrate the breadcrumbs.
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Add ground beef to the mixture and mix until combined. Do not over mix.
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Make patties to the desired size, and we recommend the size of the patty about the size of the palm and ½ inch thick.
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Make six even patties and set them aside.
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Now take the cast iron skillet and let it heat on medium heat.
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Add butter to the skillet and let it melt.
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Once the butter is foamy, drop the beef patties.
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Cook for 3 to 4 minutes on one side and flip to cook the other side for 4 to 5 minutes.
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Take the patties out on a clean plate and set them aside.
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Now, pour the onion soup, water, dried herb seasoning, and Worcestershire sauce in the skillet and gently mix to scrape off the delicious brown bits from the patties.
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Let the soup simmer for 4 to 5 minutes on medium heat.
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Add the patties with their juices to the soup and cook for 15 to 20 minutes until the soup thickens like gravy.
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Serve the patties hot with the smother of gravy over them. Garnish with chopped parsley and enjoy!
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