Salisbury Steak
1 (10 ¾ oz) can beefy mushroom soup, divided (I use canned beef broth)
1 ½ lbs ground chuck
1 egg, beaten
½ cup fine, dry breadcrumbs (store bought)
¼ cup finely chopped onions
1/8 tsp pepper
¼ cup water
Combine ¼ cup soup, ground chuck, and next 4 ingredients, mixing well. Divide meat mixture evenly into 6 portions. Shape each portion into a 1/2 –inch patty.
Cook patty in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned.
Combine remaining soup and water, stirring well. Pour soup mixture over patties; cover, reduce heat, and simmer 20 minutes. Serve immediately. Yield: 6 servings.