Creamy Ground Beef Patties with Mushroom Soup

Description

If you’re looking for a comforting family dinner that’s rich, creamy, and incredibly satisfying, these Creamy Ground Beef Patties with Mushroom Soup are exactly what you need. Tender, well-seasoned beef patties are lightly browned before being simmered in a luscious mushroom gravy made with cream of mushroom soup, beef broth, onions, and savory herbs. The slow cooking allows the patties to soak up all the delicious flavors, creating a meal that’s juicy, hearty, and perfect for serving over mashed potatoes, buttered noodles, or fluffy rice.

This classic comfort food recipe uses simple pantry ingredients while delivering homemade flavor that’s perfect for busy weeknights or cozy weekend dinners. The creamy mushroom sauce is rich without being overly heavy, coating every bite with savory goodness. Pair it with steamed vegetables or a fresh salad for a complete meal everyone will love.

Ingredients For the Beef Patties

2 lbs lean ground beef
1 small onion, finely diced
2 garlic cloves, minced
½ cup breadcrumbs
1 large egg
2 tbsp milk
1 tsp Worcestershire sauce
1 tsp Italian seasoning
1 tsp onion powder
½ tsp garlic powder
½ tsp paprika
Salt and black pepper, to taste
2 tbsp olive oil

For the Mushroom Gravy

2 cans (10.5 oz each) condensed cream of mushroom soup
1 cup low-sodium beef broth
1 cup sliced mushrooms
1 small onion, sliced
1 tsp Worcestershire sauce
½ tsp dried thyme
½ tsp black pepper

Optional Garnish

Fresh parsley, chopped
Fresh thyme
Cracked black pepper

Instructions

In a large mixing bowl, combine the ground beef, diced onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, Italian seasoning, onion powder, garlic powder, paprika, salt, and black pepper.
Mix gently until everything is evenly combined. Avoid overmixing.
Divide the mixture into 6 equal portions and shape into oval or round patties.
Heat the olive oil in a large skillet over medium-high heat.
Brown the patties for 2–3 minutes per side. They do not need to be fully cooked.
Transfer the patties to a baking dish or slow cooker.
In a bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, thyme, and black pepper.
Stir in the sliced mushrooms and onions.
Pour the mushroom gravy evenly over the patties.
Cover and bake at 350°F (175°C) for 40–45 minutes, or cook in a slow cooker on LOW for 5–6 hours or HIGH for 3 hours.
Once the patties are fully cooked, carefully spoon the creamy mushroom gravy over each one.
Garnish with fresh parsley and serve hot.

Tips

Use 85–90% lean ground beef for juicy patties without excess grease.
Browning the patties first adds extra flavor and helps them hold their shape.
Fresh mushrooms provide the best texture and flavor.
Add a splash of heavy cream for an even richer gravy.
Mix the beef gently to keep the patties tender.
Serve with mashed potatoes, buttered egg noodles, rice, or roasted vegetables.
Leftovers make an excellent next-day lunch.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooked patties and gravy for up to 3 months.
Reheat gently over low heat or in the microwave until warmed through.
If the gravy becomes too thick, stir in a little beef broth before reheating.

Q&A

Can I use ground turkey instead of beef?
Yes. Ground turkey or ground chicken works well for a lighter version.

Can I make this recipe ahead of time?
Absolutely. Prepare the patties and gravy a day ahead, then bake or slow-cook when ready.

Can I add vegetables?
Yes. Carrots, peas, green beans, or spinach can be added to the gravy during cooking.

What should I serve with Creamy Ground Beef Patties?
Mashed potatoes, buttered noodles, steamed rice, roasted carrots, green beans, broccoli, or a crisp garden salad all pair wonderfully.

Servings

Serves 6

Nutrition (Approx. Per Serving)

Calories: 485
Protein: 34g
Carbohydrates: 15g
Fat: 32g
Saturated Fat: 12g
Fiber: 2g
Sugar: 3g
Sodium: 690mg
Cholesterol: 125mg
Potassium: 640mg
Calcium: 8% DV
Iron: 20% DV