Ingredients
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1 (10 1/2 ounce) can condensed cream of mushroom soup
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1 (7/8 ounce) package brown gravy mix
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1 lb ground beef
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1/2 cup dry breadcrumbs
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1/4 cup onion (finely diced)
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1 teaspoon Worcestershire sauce
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salt (to taste)
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pepper (to taste)
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1 tablespoon margarine or 1 tablespoon butter
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1 1/2 cups sliced mushrooms
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1 medium onion (sliced thin)
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1 teaspoon margarine or 1 teaspoon butter
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1 egg, beaten
Instructions
- In large bowl, mix thoroughly 1/2 cup soup, the beef, bread crumbs, onion,worcestershire, salt, pepper to taste and egg.
- Shape firmly into 5 patties, about 3/4 inch thick.
- In large skillet over medium-high heat, melt margarine and cook 3 or 4 patties until browned on both sides, remove.
- Repeat with remaining patties and remove, spoon off fat.
- While patties are browning mix brown gravy mix with 1 cup of cold water.
- In same skillet, patties removed, add remaining mushroom soup, brown gravy and mushrooms; bring to boil.
- Return patties to skillet, reduce heat to low cover; simmer 20 minutes or until patties are thoroughly cooked and no longer pink, turning patties occasionally.
- While patties are cooking, saute sliced onion in 1 teaspoon of butter over medium heat stirring often until soft and caramelized.
- Serve patties topped with sauteed onions and mushroom sauce spooned over.
- I serve this with mashed potatoes, you could use egg noodles instead.