Salisbury Steak with Saucy Mushroom and Onion Gravy

Step 1: In a mixing bowl or electric mixer, combine ground round, garlic, salt and pepper, potato flakes, egg, 1/3 cup of the condensed cream of mushroom soup, 1 tbsp. of the Worcestershire sauce, and milk, mixing until mixture is fully combined.

Step 2: Shape meat into six patties and brown on both sides in a large skillet.

Step 3: Reduce heat and add water about 1/3 cup at a time, simmering, covered, until patties are fully cooked (160F inside); remove to a platter and keep warm.

Step 4: While meat is cooking, heat oil and butter in another skillet and add onions. Cook onions until wilted.

Step 5: Add mushrooms to onions in the skillet and continue to saute until the mushrooms give up their water, and the vegetables soften.

Step 6: While the mushrooms are cooking, whisk together the rest of the condensed mushroom soup, the beef consomme, tomato paste, cornstarch, 2 teaspoons Worcestershire sauce, and broth/water until it is smooth.

Step 7: When the mushrooms are tender, stir in the gravy mixture and bring to a boil. Continue to cook for several minutes, stirring, until gravy is thick.

Step 8: Serve gravy with mushrooms and Salsibury patties over noodles, or with mashed potatoes or rice.