Kittencal's Salisbury Steak

This is total comfort food at it's best, I have been making this for over 20 years and it is still one of my family's favorite meals, a must served with mashed potatoes or fries, this also will work great using pork chops, not the fast fry chops --- this ground beef amount should give you 7-8 fair-sized burgers but will depend on how large you make them, and will also work great using thicker cut pork chops, if desired you may use your own favorite recipe to season the hamburger --- you will need a large skillet for this recipe or your electric fry pan will work great, do not add in any salt to the soup mixture or the burgers the dry onion soup mix is salty enough, I also recommend using low-sodium mushroom soup --- also see my Kittencal's Salisbury Steak With Mushrooms and Onion Gravy

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs ground beef
• 1 -2  tablespoon  minced fresh garlic (or use 1 teaspoon garlic powder)
• 1  large egg, beaten
• 1⁄2  of a package  dry onion soup mix (can use the whole 2-ounce package)
• 2  tablespoons Worcestershire sauce
• 1⁄4 cup milk
• 1⁄2 cup  dry breadcrumbs (more if needed to hold the mixture together)
• 1⁄2 teaspoon fresh ground black pepper (optional)

• CREAMY GRAVY

• 1  medium onion, chopped
• 1 -2  tablespoon  fresh minced garlic (optional, I like to add it in)
• 1 (10 ounce) can  sliced mushrooms, drained
• 2 (10 1/2ounce) cans  low-sodium condensed cream of mushroom soup, undiluted (for more gravy use 3 cans)
• 1⁄2  of a package  dry onion soup mix (I use Lipton's 2-ounce package)
• 1⁄4 cup  grated parmesan cheese
• 2 -4  teaspoons Worcestershire sauce (optional)
• 1  teaspoon ground black pepper (or to taste)
• 1⁄4 cup  18% table cream (to thin if necessary)

Directions

1. In a bowl mix together all ingredients for the burgers.
2. Shape into desired size patties.
3. Heat 1-2 tablespoons butter in a large heavy skillet over medium-high heat.
4. Brown the burgers for about 4-5 minutes on each side (the burger will be browned on the outside they do not have to be fully cooked as they will cook more in the gravy; remove to a plate.
5. Add in onion and saute for about 3 minutes scraping up the browned bits with a wooden spoon while stirring.
6. Add in fresh garlic and canned mushrooms; cook stirring for 1-2 minutes.
7. In a medium bowl, mix together cream of mushroom soup, 1/2 package dry onion soup mix, grated Parmesan cheese, Worcestershire sauce and black pepper; mix well to combine then add to the skillet and bring to a simmer over medium heat stirring.
8. Reduce heat to low and stir in the cream to thin out the gravy (if you prefer a very thick gravy omit the cream).
9. Place the burgers back then turn to coat with a spoon to coat the burgers with the soup mixture.
10. Simmer uncovered on low heat for 1 hour or even longer (I have simmered this for 2 hours on low heat, stirring occasionally, turning the burgers over a few time during cooking).
11. Serve with or over fries or mashed potatoes.