(25 min )
Ingredients
Chop meat (1-1.5 lb)
Homestyle gravy (onion and/or mushroom) (4 cans)
Mushrooms (1 pkg)
yellow onion (3 large)
egg noodles*
onion dip seasoning (Lipton recipe secrets)
salt
pepper
Boil water and follow directions for egg noodles.
Chop mushrooms into your desired size (I like to make mine pretty small)
Put chop meat in a mixing bowl. Add onion dip seasoning. Massage in the onion dip into the chop meat. Then, with your hands, make small meat patties. You want them to be flat enough to cook through easily, but not too flat that they are thin. Think of it like a flattened meatball.
In a non-stick pan, turn heat on medium-high and put the meat patties into the pan cooking on both sides so that it is cooked 90% through (about 6 min, 3 min on each side). When you flip the patties over after first 3 minutes, add the mushrooms and onions to the pan. Season everything with salt and pepper. Mix around the mushrooms and onions until they are wilted and cooked.
Once patties, mushrooms, and onions are cooked, add the gravy Sometimes I add a tiny bit of water as well to thin it out a bit, use your discretion for this. Thinner - more water. Thicker - less water. Start small, you can always add. Season again with salt and pepper (easy on the salt, the gravy is pretty salty). Allow everything to cook in the gravy for another 10-15 minutes, stir occasionally. You want the gravy to be slightly bubbling as it cooks.
Serve Salisbury steak over the egg noodles!
*the time it takes to boil water and make the egg noodles is about 25 minutes, so start this before you start anything else
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