Horseslop (Ground Beef & Onions with Golden Mushroom Soup)

[tharrison]

Horseslop (Ground Beef & Onions with Golden Mushroom Soup)

Serves 5 as Main Dish.

This is one of the only things (besides Sloppy Joes) that my husband can cook. Ok, that's not true. It's one of the only things he chooses to cook. He fondly calls it Horseslop and it's one of his favorite things in the whole world.

He says that it's based off his mother's casserole of the same ingredients. Except she baked hers so it took 10 gazillion times longer. The impatient, poor, and hungry college student he was... he adapted it.

I updated his recipe to include mashed potatoes, since my mom makes a version of this she calls Scrambled Hamburger made with Cream of Mushroom that she would serve over mashed potatoes or egg noodles.

I find the condensed soup salty enough, so I don't usually add any extra salt. I tried "improving" this using beef broth instead of water but it didn't come out the same. Sort of like trying to use fresh ingredients for the green bean caserole thing. It just doesn't work

• 1 lb ground beef chuck
  
• 1 large onion, coarsely chopped
  
• 2 cans of Campbell's condensed Golden Mushroom soup
  
• 1 T Wondra (or similar) flour
  
• 1 can of water
  
• couple shakes of garlic powder
  
• salt and pepper (optional)
  

1. Saute the ground beef until browned and the onions are translucent. Drain the grease.

2. Add the 2 cans of Golden Mushroom soup and one canful of water. Sprinkle on the garlic powder and Wondra flour and stir everything to combine.

3. Simmer until sauce is thickened and coating the ground beef well, about 10-12 minutes.

4. Serve over mashed potatoes and green beans (dehydrated potatoes -- but use half-n-half -- and canned green beans to keep with the economy style of the meal heheh) or over egg noodles.

The left overs keep very well. Tastes even better the next day.

Keywords: Main Dish, Easy, Beef, Dinner, American

( RG989 )