Here is another quick and easy hamburger recipe that is very adaptable to whatever you have on hand. It can be served over cooked rice, mashed potatoes, baked potatoes, cooked quinoa or bread. You can either mix the veggies into the gravy or serve them on the side.
- 1 lb hamburger (or ground turkey)
- 1 can cream soup (I make my own)*
- 1/2 soup can water
- Veggies of choice (fresh, leftover, frozen), optional
Cook crumbled raw hamburger and any uncooked veggies in a skillet until meat is brown and veggies are tender, then add soup and water, stirring to mix well. I use homemade mushroom soup, but feel free to use whatever type and flavor you like best. Since I used frozen mixed veggies this time, I added them at the same time I added the soup. Bring to a boil and simmer uncovered for at least 10 minutes, stirring often, or until it reaches the consistency you like. If you are using leftover veggies, add them at the end, making sure they are well drained and continuing to cook just until they are heated through. Serve over rice, potatoes, quinoa or bread.
A variation of this that my family always liked is to cut sirloin tips, stew meat or any other kind of raw beef into small pieces, brown well and then add a can of soup and one can of water. Bring to a boil and simmer uncovered for at least an hour, or until meat is tender. Be sure to stir often, and you may need to add more water. I usually serve this over rice.
*Don’t be intimidated by making your own cream soup. The link above has a chart that guides you in making any flavor you want, as well as dairy-free, gluten free, vegetarian and vegan versions. I usually quadruple the recipe, making a large batch and then freezing one-can-sized portions for quick and easy meals.