Salisbury Steak with Mushroom Gravy

1 10.5-ounce can condensed French onion soup, divided

1 pound lean ground beef

½ cup breadcrumbs

1 teaspoon dried parsley

½ teaspoon salt

1 egg

Pepper to taste

1 tablespoon olive oil

1 tablespoon all-purpose flour

½ teaspoon garlic powder

¼ cup ketchup

¼ cup water

1 ½ tablespoon Worcestershire sauce

½ teaspoon mustard powder

In a medium bowl, combine ground beef with ⅓ cup soup and ½ cup breadcrumbs. , egg, parsley, salt and

pepper until everything is well mixed.

Divide the meat into 6 oval patties.

Heat the olive oil in a large skillet over medium-high heat and brown the burgers on both sides.

To make the sauce, place the rest of the soup in a small bowl and mix with ketchup, Worcestershire sauce, flour,

dry mustard, garlic powder and water.Pour the sauce mixture over the burgers and top with the mushrooms. Put

the lid on and simmer until the burgers are cooked through and the sauce has thickened, about 20 minutes.