Stuffing Salisbury Steak with Mushroom Gravy

Remember when Salisbury steak was a popular way to stretch ground beef?  Well, it still does, and it’s still good.   I used some leftover stuffing mix for the crumbs, and they added a lot of flavor.

You can make 4 dinner-size servings or 5 or 6 patties for smaller portions.  I used some cold beef fat for the fat, and home canned broth for the gravy.

Stuffing Salisbury Steak with Mushroom Gravy

  4          tablespoons  Milk

  1          Large  Egg -- slightly beaten

  2          tablespoons  Onion -- finely chopped

     1/2   teaspoon  Salt

              dash  Pepper

     2/3   cup  Herb Stuffing Mix -- finely crushed

  1          pound  Ground Beef

                        Gravy 

  2          tablespoons  Fat

  2          tablespoons  Flour

  4          ounces  Mushrooms, Sliced

  1          cups  Beef Broth

Combine milk, eggs, chopped onion, salt, and pepper in a large bowl.  Stir in stuffing mix; let stand for 5 minutes.  Add ground beef; mix well.

Divide meat into 4 portions; shape each into a thick oval patty.  Brown in lard or bacon fat in a skillet until done to taste.

Make gravy with some mushrooms to serve over the patties.

Brown the mushrooms in the fat, stir in the flour; cook 1 minute.  Gradually add the broth and cook until thickened.  Serve over the patties.