My grandma made this every Friday during hard times. The meat comes out so tender and that gravy is unbelievably rich.

If you have picky eaters, you can make the patties a bit smaller so they feel more like individual burgers and less like a big steak portion; kids often like having their own little piece. For a milder onion flavor, use only 1 1/2 packets of onion soup mix and save the rest for another recipe. You can also swap one can of cream of mushroom for cream of chicken or cream of celery if that’s what you have on hand—Grandma-style cooking is all about using what’s in the pantry.

If you want the gravy even richer and darker, stir in a splash of Worcestershire sauce before cooking (this would technically make it a fourth ingredient, so think of it as optional). To bulk up the meal, you can tuck thick-sliced onions or mushrooms under and around the patties, but remember that will add to the ingredient list. For food safety, always keep the ground beef refrigerated until you’re ready to form the patties, and wash your hands and any surfaces or utensils that touch the raw meat.

Make sure the patties reach at least 160°F/71°C in the center before serving; a simple instant-read thermometer makes this easy. Leftovers should be cooled slightly, then stored in a covered container in the refrigerator within 2 hours and eaten within 3 to 4 days. Reheat gently on the stovetop or in the microwave until steaming hot all the way through, adding a splash of water if the gravy thickens too much.