Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Mandoline or sharp knife and cutting board
- Mixing bowls
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). Grab your 9×13 baking dish and give it a light spray with cooking spray. Now, let’s prepare the star: the hamburger “steak” layer. In your large skillet over medium-high heat, cook the ground beef, breaking it up as it browns. When it’s about halfway cooked, add the finely diced onion. Continue cooking until the beef is fully browned and the onions are soft and translucent. This is where the first layer of flavor builds—the onions will sweeten and caramelize in the beef drippings. Drain any excess grease from the skillet. Then, stir in the minced garlic, salt, pepper, paprika, and Worcestershire sauce. Cook for one more minute until the garlic is fragrant. Remove the skillet from the heat.
In a separate medium bowl, we’ll make the incredibly simple yet magical sauce. Whisk together the undiluted cans of cream of mushroom soup and French onion soup with the milk or beef broth until smooth. This mixture will look thick and richly brown—it’s the lifeblood of the casserole. Now, it’s time to assemble. Place your thinly sliced potatoes in an even layer on the bottom of the prepared baking dish. You’re creating a potato “raft” that will soak up all the flavors. I season this layer lightly with a pinch of salt and pepper. Next, evenly spread the entire beef and onion mixture over the potato layer, pressing it down gently.(See the next page below to continue…)