#1557 - Salisbury Steak

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of mushroom soup
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1/3 cup Italian bread crumbs
1 beaten egg
1 TBSP canola oil
1 1/2 cups fresh sliced mushrooms

In a bowl add 1/4 cup of the mushroom soup, ground chuck, salt, pepper, chopped onions, beaten egg and Italian bread crumbs--mix with your hands until well mixed, then shape it into six patties. In a skillet over medium heat add canola oil--cook the patties until browned on both sides. Pour off the grease from the pan and set cooked patties aside. Return pan to heat and add the rest of the soup and the fresh mushrooms--cook and stir. Place the patties back in the pan with the soup/mushroom mixture--turn heat to low and cover with a lid--cook for 20 minutes or until mushrooms are tender and meat patties are cooked through (turn halfway through cooking).