Salisbury Steak With Mushroom-onion Gravy

SALISBURY STEAK WITH MUSHROOM-ONION GRAVY
Serves 4

1 envelope onion soup mix, from a 2 oz. box of 2
2 C. water
1 1/2 lb. ground beef*
1/4 C. lightly packed parsley, chopped
1/4 C. all-purpose flour
1 1/2 T. butter or margarine
1 large onion, sliced
3 1/2 - 4 C. 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 med. 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 skillet. Deglaze pan with wooden spoon. Turn heat to medium-low, cover and cook, stirring occasionally until onion and mushrooms are soft.

Mix remaining soup mix, 1 1/2 cup 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.

*use ground turkey or chicken instead of beef
**use chicken bouillon cube