Salisbury Steak with Mushroom Gravy

1 pound lean ground beef
1 (10 oz) can condensed cream of mushroom soup
1/2 cup italian bread crumbs
1 egg
1/2 cup chopped onions (about a quarter of an onion)
1 tsp Montreal steak seasoning
vegetable oil
1 tbs butter
1 tbs flour
sliced mushrooms
2 cups chicken broth

In a large bowl, combine beef, 1/4 can of mushroom soup, bread crumbs, egg, onions and steak seasoning. Mix and shape into 4 oval patties.

Heat oil and brown patties on both sides, transfer to plate.

Melt 1 tbs of butter in pan and add a little chopped onion (onion is optional). Add 1 tbs flour and cook the roux until pale brown. Add chicken stock and whisk until combined with roux. Whisk in cream of mushroom soup. In a separate pan, saute mushrooms with oil or butter and then add to sauce (or the lazy girl's way is to just slip the sliced mushrooms directly into the sauce without separate sauteeing). Slide patties back into gravy and spoon gravy over the top. Cover pan and cook 20 minutes, occasionally spooning gravy over tops of patties.

Eat with mashed potatoes and peas.