My grandma used to make this growing up and it always tasted unbelievable. I still can't believe it only takes 4 ingredients to make something so comforting!

This little oven baked 4-ingredient poor man's hamburger steak bake is the kind of supper that takes me straight back to my grandma's tiny farmhouse kitchen. Money was tight, but she could turn a pound or two of ground beef and a couple pantry staples into something that tasted like a Sunday dinner. The patties bake up tender in a bubbling, creamy brown gravy that smells like pure comfort. It still amazes me that it only takes four simple ingredients to get that old-fashioned, stick-to-your-ribs flavor that feels like a hug at the end of a long day.

I like to spoon these tender hamburger steaks and all that creamy brown gravy over a big mound of mashed potatoes, just like Grandma did. Buttered egg noodles or plain white rice work just as well for catching every drop of sauce. Add a simple side of canned green beans or frozen corn, warmed with a little butter and salt, and you’ve got a full Midwestern meat-and-potatoes plate. A slice of soft white bread on the side is handy for mopping up the last of the gravy.

Servings: 4

2 pounds ground beef (80/20 or similar)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish so the patties don’t stick.

In a large bowl, combine the ground beef and the dry onion soup mix. Use clean hands to gently work the soup mix evenly through the meat, being careful not to overmix so the patties stay tender.

Divide the seasoned beef into 6 to 8 equal portions, depending on how big you like your patties. Shape each portion into a thick, oval hamburger steak about 3/4 inch thick.

Arrange the formed patties in a single layer in the prepared baking dish, leaving just a little space between each one so the gravy can flow around them.

In a medium bowl, whisk together the cream of mushroom soup and the water until smooth and pourable. It will still be thick, but you want it loose enough to bubble around the meat as it bakes.

Pour the soup mixture evenly over and around the patties in the baking dish, making sure each patty is coated with some of the sauce. The patties should be mostly covered, with just the tops peeking out.

Cover the baking dish tightly with aluminum foil to keep the steam and moisture in, which helps the hamburger steaks cook up soft and tender.

Bake the covered dish in the preheated oven for 45 minutes. This lets the patties cook through gently and the flavors start to come together in the gravy.

Carefully remove the foil, watching out for the hot steam. Return the uncovered dish to the oven and bake for another 20 to 25 minutes, or until the patties are nicely browned on top, cooked through in the center, and the gravy is bubbling all around them.

Let the hamburger steak bake rest for about 5 to 10 minutes after you pull it from the oven. The gravy will thicken slightly as it cools. Serve the patties hot, spooning plenty of that creamy brown gravy over each one.

If you grew up with a similar dish, you probably know every family had its own little twist, even when money was tight. You can use ground turkey or a blend of ground beef and pork if that’s what you have on hand; just keep the total weight about the same. For a deeper flavor, brown the patties quickly in a skillet on the stove before placing them in the baking dish, though Grandma usually skipped that step on busy nights. If you like a thicker, richer gravy, reduce the water to 1 cup, or stir in a spoonful of sour cream at the very end after baking. You can also swap one can of cream of mushroom soup for cream of chicken or cream of celery for a slightly different taste while still keeping to four ingredients. To stretch the meal for a bigger family, make smaller patties and tuck quartered potatoes or thick-sliced carrots around the edges of the pan, understanding they’ll soak up some gravy as they bake. Leftovers reheat nicely in a covered dish in the oven or gently on the stovetop, and the flavors seem to deepen by the next day.