Salisbury Steak with Mushroom-Onion Gravy

Mix 2 tablespoons soup mix and 1/4 cup water in large bowl. Add beef and parsley and mix until blended.

Shape into 4 oval patties, about 5 inches long and 2/3 inch thick. Coat patties with 1 1/2 tablespoon flour.

Melt butter in large skillet over medium. heat.

Add patties and cook about 10 minutes, turning once, until crusty and no longer pink in the middle.

Remove to a plate and keep warm.

Add onion, mushrooms and 1/4 cup water to the drippings in skillet.

Deglaze pan with wooden spoon.

Turn heat to medium-low, cover and cook, stirring occasionally until onion and mushrooms are soft. Mix remaining soup mix, 1 1/2 cup water and 2 1/2 tablespoons flour in a small bowl.

Stir into mushroom mixture, add bouillon cube and bring to a boil.

Cook, stirring often, until thickened.

Return patties to skillet and turn to coat with gravy. Remove to plates and serve with remaining gravy.