Salisbury Steak with Mushroom Onion Gravy

 

1
envelope onion soup mix, divided
2
cups water, divided
1 1/2
pounds ground beef
1/4
cup lightly packed parsley, chopped
1/4
cup all-purpose flour, divided
1 1/2
tablespoons butter
1
large onion, sliced
4
cups thinly sliced mushrooms
1
beef bouillon cube

 

 

Mix 2 tablespoons soup mix and 1/4 cup water in large bowl.  Add beef and parsley and mix until blended.  Shape into 4 oval patties, about 5 inches long and 2/3-inch thick.  Coat patties with 1-1/2 tablespoons flour.  Melt butter in 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 keep warm.

 

Add onion, mushrooms, and 1/4 cup water to the drippings in the skillet.  Use a wooden spoon to break up solid drippings.  Turn heat to medium-low, cover and cook, stirring occasionally until onion and mushrooms are soft.

 

Mix remaining soup mix, 1-1/2 cups water and 2-1/2 tablespoons flour in a small bowl.  Stir into mushroom mixture, add bouillon cube and bring to a boil.  Cook, stirring often, until thickened.  Return patties to skillet and turn to coat with gravy.  Remove to plates and serve with remaining gravy. 

 

Serves 4.