Homemade Salisbury Steak

   My family loves Salisbury Steak and usually I just buy the frozen stuff in a box because it is quick and convenient. However, I have been wanting to start making as many meals as possible from scratch and trying to get away from processed food. It is not an easy task when we are so used to boxed meals.
    My husband had already looked for recipes and new what needed to be bought in order to make it from scratch but misplaced the recipe. The task was left to me to find one on super short notice. I came across this one at http://www.deepsouthdish.com/2010/09/salisbury-steak-with-mushroom-gravy.html. I did change a few things, not adding the onions (DH is not fond of them.)

    

  My revised recipe for Salisbury Steak.

• 2 lbs ground beef
• 1 1/2 cups broken up Artisan bread
• 2 large eggs (beaten)
• 1 tsp Worcestershire sauce
• 2 cans condense Cream of Mushroom soup (10oz can) divided
• Season Salt (to taste)
• 2 Tbsp vegetable oil
• 1 can of portobello mushrooms with juice (4oz can)

Directions:
     Mixed together meat, bread, beaten eggs, Worcestershire sauce, and 1/4 cup of soup. 
     Shape into 6 oval shaped patties and sprinkle Season salt on both sides, set aside. 
     Heat vegetable in skillet over medium heat, add 3 of the 6 patties to the pan, cook thoroughly (like you would a burger). Set browned patties aside on a platter and cook the remaining 3 patties, set aside on platter when done. 
     In a sauce pan add mushrooms and remaining soup to pan, heat until bubbling (make sure to stir so it doesn't burn). Pour mushroom sauce over patties and serve. 

This dish is great with mashed potatoes and veggies. I made this with mac 'n' cheese and peas.

I should note that half of my patties crumbed in the pan due to too much wet stuff added and using regular bread not bread crumbs like the original recipe calls for. Would I make this again? Very likely, following the recipe closer to the original one. It still came out great and was a big hit with everyone in the family!