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Scrumptious Salisbury Steak in Mushroom Gravy

Serves 6

1 pound ground beef
1 egg
3 T. crushed buttery round cracker crumbs
2 T. finely chopped onion
½ tsp salt
½ tsp pepper
¼ tsp poultry seasoning
2- 4 oz cans sliced mushrooms with juice
3 T. butter
3 T. flour
3 cups milk
2 cubes beef bouillon or 2 tsp. Granules

In a medium bowl, mix together the ground beef, egg, cracker crumbs, onion, salt pepper and poultry seasoning using your hands. Shape into 6 patties about 1 inch thick.
Fry the patties in a large skillet over medium heat for 3 to 4 minutes per side or until browned. Drain off grease, and remove patties to a platter; keep warm.
Melt the butter in the same skillet, and add the mushrooms, cook and stir for about 2 minutes. Sprinkle the flour over and mix in until blended. Stir in the milk and beef bouillon. Cook and stir over medium heat until smooth and starting to thicken.
Return patties to the gravy and cook over low heat, uncovered for 10 minutes stirring occasionally.

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