Preheat oven: Heat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Mix the beef: In a large bowl, combine ground beef, crumbled saltines, 1 cup milk, Italian herbs, onion powder, garlic powder, cayenne (optional), salt, and pepper. Mix until evenly combined.
Form patties: Shape into ½-inch-thick hamburger steaks (about 8 total).
Coat in flour: Lightly dredge each steak in flour, tapping off excess.
Brown the steaks: Heat a skillet over medium-high heat with a bit of oil. Brown steaks 2–3 minutes per side until golden. Transfer to baking dish.
Make the gravy: In a bowl, whisk together cream of mushroom soup and 1 cup milk until smooth. Pour evenly over the steaks.
Bake: Cover dish with foil and bake for 30 minutes. Remove foil and bake 10 more minutes, until bubbling and cooked through.
Serve: Let rest for a few minutes before serving. Enjoy hot with mashed potatoes or over rice.
Notes & Tips
Use 80/20 ground beef for juicy, flavorful patties.
Add sautéed mushrooms or onions for extra richness.
For a thicker gravy, reduce the milk slightly or add 1 tablespoon cornstarch.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Serving Ideas
Classic mashed potatoes with butter and parsley
Fluffy rice or buttered egg noodles
Steamed green beans or roasted carrots for color and balance
