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Salisbury Steak with Mushroom Gravy

Source of Recipe


From "Deep South Dish" by Mary Foreman



List of Ingredients



• 1½ pounds ground beef
  
• ½ cup Italian-style bread crumbs
  
• 1 large egg, beaten
  
• ¼ cup minced onion
  
• Couple dashes Worcestershire
  
• 2 (10¾-ounce) cans cream of mushroom soup, divided
  
• ¼ teaspoon Cajun seasoning or seasoned salt
  
• 2 tablespoons bacon fat, or vegetable oil
  
• Couple dashes Kitchen Bouquet browning sauce (optional)
  
• 2 cups sliced fresh mushrooms
  






Instructions



1. Combine ground beef, bread crumbs, egg, onion, Worcestershire, and ¼ cup soup. Shape into six oval patties; sprinkle both sides with Cajun seasoning or seasoned salt.
   
   
2. Heat bacon fat in 12-inch skillet over medium-high heat. Add patties in two batches, browning on both sides, turning carefully. Transfer to a platter; set aside. Drain off excess fat from skillet.
   
   
3. Add remaining soup to skillet, and bring to a boil; reduce heat; stir in Kitchen Bouquet and mushrooms. Cover and cook 2 to 3 minutes, or until mushrooms release their liquid.
   
   
4. Return patties to skillet, turning to coat both sides; cover, and cook over medium low, turning several times, 30 minutes, or until patties are no longer pink.
   
   
5. Serve patties with gravy and mushrooms spooned over the top.
   
   Makes 4 to 6 servings