Salisbury Steak and Gravy
This recipe makes enough for a crowd, so if your family is smaller, you can cut the recipe in half, freeze half of it or have some really good leftovers for the week!
This is what you will need:
3 lbs. ground chuck
2 eggs
1 cup dry bread crumbs
1/2 tsp. salt
1/4 tsp. black pepper
2 (10.5 oz.) cans condensed French Onion soup divided
2 Tbs. flour
1/2 cup water
1/2 cup ketchup
2 tsp. Worcestershire sauce
1 tsp. prepared yellow mustard
2 cups sliced mushrooms (optional)
In a bowl beat the eggs, stir in 2/3 cup of the soup, bread crumbs, salt and pepper.
Add the beef and mix gently. Shape into 12 oval shaped patties.
Brown in a skillet over medium heat for about 3- 4 minutes per side.
Remove from skillet and set aside. Discard the drippings.
Combine the flour and water in the skillet until smooth.
Add the ketchup, Worcestershire sauce, mustard, the rest of the soup, and the mushrooms.
Bring to a boil and cook for a couple of minutes.
Add the patties back to the pan.
Cover and simmer on low for 30-40 minutes or just until the meat is cooked through and not pink and the gravy is good and thick.
Serve with mashed potatoes, egg noodles or rice!
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