Salisbury Steak with Mushroom Gravy

Note: A standard 10 3/4-ounce can of condensed soup has about 1 cup. I typically measure out the 1/3 cup needed for the recipe and reserve the remainder in a freezer bag to freeze until I make this dish again.

Gently mix ground beef, soup, bread crumbs, egg, salt and pepper. Form into patties. (I use my large muffin scoop, which holds 1/3 cup.) Set aside.

Preheat a large skillet over medium high heat. Cook patties in 1 tablespoon of olive oil. Turn to brown on both sides. Cook until juices run clear. Remove meat and set aside.

Into the now-empty pan, add remaining 1 tablespoon of olive oil and butter. Let it melt, then add mushrooms. Season with salt and pepper. Sauté mushrooms until soft. Once softened, add flour to skillet and cook 1 minute. Whisk in broth. Keep whisking until slightly thickened. Add patties back to pan to keep warm until dinnertime.

Notes:
1. The patty mixture can be made ahead of time and stored in the freezer. Thaw the night before in the refrigerator for an even quicker meal.
2. Make as much gravy as you like. Gravy takes equal parts fat (butter) and flour. Add as much liquid as you like for a thick or thin gravy.