Salisbury Steak with Mushroom Gravy

Dissolve beef bouillon cube in hot water and set aside. In a large bowl, mix ground beef, onion flakes, onion powder, parsley, celery seed, paprika, black pepper, bread crumbs, and milk. Don't over mix.

Shape the ground beef mixture into 2 oval patties.

Dredge the patties in flour to coat.

Brown the steaks in the hot skillet for about 30 seconds to one minute on each side. Drain on paper towel and drain the grease from the pan.

In the same frying pan, mix together the cream of mushroom soup, beef bouillon water mixture, Worcestershire, mushrooms, and onion.

Return the browned patties to the pan and cover with some gravy. Place the pan lid on the pan to cover and turn the burner down to medium-low. Simmer for 15 - 20 minutes. Serve over mashed potatoes, cooked rice or egg noodles.

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