Salisbury Steak in Mushroom Gravy

This is hearty.  I have to admit, I am posting some pretty tasty recipes.  However, if I don't want to gain 10 more pounds on account of writing a blog...I might have relax a bit.  This recipe was absolutely amazingly flavorful and delicious.  I can't wait to have Derek and Jill over to try it. 

Salisbury Steak in Mushroom Gravy

1 pound ground beef
3 tablespoon bread crumbs (or crushed up crackers whatever you prefer)
1 finely chopped onion divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon poultry seasoning
1/2 cup sliced fresh mushrooms
1 tablespoon olive oil
3 tablespoons flour
1 cup of milk
1 can cream of mushroom soup
1 cup beef stock (Better Than Bouillon)

First of all, I have discovered Better Than Bouillon.  I found in with the beef stock a few weeks ago, and it was crazy.  It's pretty much the best thing ever invented.  On the back of the jar it measures out exactly how much you are supposed to use. Instead of 1 cup of beef stock, I mixed in 1 teaspoon of BBB into one cup boiling water.  It's bursting with flavor.

In a medium bowl, mix together the ground beef, egg, cracker crumbs, half of onion, salt, pepper and poultry seasoning using your hands. Shape into 6 patties about 1 inch thick.

Fry the patties in a large skillet over medium-high heat for 3 to 4 minutes per side, or until browned. Drain off grease, and remove patties to a platter; keep warm.

Add olive oil to semi deep skillet.  Add the rest of the onion and mushrooms and saute until softened.  Sprinkle flour over, and stir until blended.  Stir in milk and beef stock.  Cook and stir until it thickens, and add can of cream of mushroom soup.  Return beef patties to skillet, and heat through on medium low until flavors blend together.

I served this over mashed potatoes, and it was to die for.  Enjoy!!!!

MGD