Salisbury Steak

            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.