Salisbury Steak with Mushroom Gravy

Salisbury Steak with Mushroom Gravy 1 pound lean ground beef (sirloin) 1 (10-ounce) can cream of mushroom soup, divided 1/2 cup Italian bread crumbs 1 egg, lightly beaten 1/4 cup chopped onions 1/2 teaspoon salt 1 teaspoon pepper 1/2 teaspoon minced garlic 1 tablespoon olive oil 2 tablespoons butter 1 (8-ounce) package sliced fresh mushrooms 2 cups low-sodium beef broth 1 (1.2-ounce) packet McCormick (or any brand) brown gravy mix In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, minced garlic, and seasonings. Mix thoroughly and shape into 4 oval patties. If you find that your patties are too lose and wet you can add a little more breadcrumbs ...but not too much. Heat olive oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate. Add remaining butter and saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup. You can add up to a 1/4 more broth for thinner gravy. Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.