2 tablespoons dry bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3/4 pound lean ground beef
3 tablespoons all-purpose flour, divided
2 teaspoons olive oil
3/4 cup water
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon beef bouillon granules
1 medium onion, quartered and sliced
1 (4 ounce) can mushroom stems and pieces, drained
In a small bowl, combine the egg, bread crumbs, garlic powder and pepper. Crumble beef over mixture; mix well. Shape into two patties; dredge in 2 tablespoons flour. In a small skillet, brown patties on both sides in oil; drain. Set patties aside.
Add the remaining flour to the skillet; whisk in water until smooth. Stir in the ketchup, Worcestershire sauce and bouillon. Add the onion and mushrooms. Bring to a boil. Return patties to the pan. Reduce heat; cover and simmer for 15-20 minutes or until beef is no longer pink. Serve gravy over patties.
I got this recipe from allrecipes.com. I really enjoyed it and so did Ed and Jane. That felt pretty good since Ed is a big Salisbury Steak fan. I served this with mashed potatoes, carrots and green beans with bacon and mushrooms. I would recommend doubling the gravy, if you family really likes gravy then tripple it. I trippled the recipe and then instead of simmering it I boiled the gravy with the mushroom and onions in it and then poured it over the patties and baked it until the rest of the food was ready.
Tonight we're going to have lasagna (leftover from a meal we were given when Joe was born) with a BIG caesar salad! YUM!