Salisbury Steak with Mushroom-Onion Gr..

Cooking Instructions

Mix 2 tablespoons of the soup mix and 1⁄4 cup of the water in a large bowl. Add beef and parsley and mix with hands until blended. Shape into four oval patties, about 5 inches long and 2⁄3 inch thick.

Coat patties with 11⁄2 tablespoons of the flour. Melt butter in a large skillet over medium heat. Add patties and cook about 10 minutes, turning once, until crusty and no longer pink in the middle. Remove to a plate and cover to keep warm.

Add onion, mushrooms and 1⁄4 cup water to drippings in skillet. Stir with a wooden spoon to scrape up any brown bits on bottom. Reduce heat to medium-low, cover and cook, stirring occasionally, until onion and mushrooms are soft, about 10 minutes.

Mix remaining soup mix, 11⁄2 cups water and 21⁄2 tablespoons flour in a 2-cup measure or in a bowl. Stir into mushroom mixture, add bouillon cube and bring to a boil. Cook, stirring often, until thickened, about 3 minutes. Return patties to skillet and turn to coat with gravy. Remove to plates or a platter. Serve with remaining gravy.

Round out the meal with mashed potatoes and green peas.