Recipe - Salisbury Steak With Mushroom Onion Gravy

1 Env onion soup mix (from a 2
oz. box of 2)
2 cup Water
1 One half pound Ground beef
One fourth cup Lighly packed parlsey
1 One half tablespoon Butter or margarine
1 lg Onion, peeled, halved and
cut or sliced up
12 ounce Mushrooms, stems trimmed,
thinly cut or sliced up
1 Beef boullion cube*

I am not particularly a fan of hamburger, but I tried this recipe found in
Woman's Day magazine and it was really good.

Mix 2 tbsp. soup mix and One fourth cup water in a large bowl. Add beef and
parsley and mix with hands only until blended. Shape in 4 oval patties,
about 5" long and 2/3" thick.

Coat patties with 1 One half tbsp. flour. Melt butter in large skillet, add
patties and cook over medium heat, about 10 minutes, turning once, until
crustly and no longer pink in the middle. Remove to plate and cover to keep
warm.

Add onion, mushrooms and One fourth cup water to drippings in skillet. Stir with a
wooden spoon to scrape up any brown bits. Reduce heat, cover and cook until
onions and mushrooms are soft about 10 minutes.

Mix remaining soup mix, 1 One half cups water and 2 One half tbsp. flour. Stir into
mushroom mixture, add boullion cube and bring to boil. Cook, stirring until
thickened. Return patties to skillet and turn to coat with gravy. Serve,
with remaining gravy, over mashed potatoes. Round out meal with green peas.

*Instead of beef boullion cube, I use a beef base (such as Minor's)

Posted to Kitmailbox Digest by BarFav@aol.com on Mar 5, 1997