Salisbury Steak with Mustard Sauce

Salisbury Steak with Mustard Sauce

1 can cream of mushroom soup
1 tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 tsp Hot Sauce
10-12 crushed Ritz crackers
1 tbsp dehydrated onion flakes
Garlic salt and Pepper to taste
1 lb lean ground beef
2 tbsp olive oil
1 1/2 cups beef broth

In a small bowl combine the mushroom soup, mustard, worcestershire, and hot sauce. Blend well and set aside.

In another bowl, combine the ground beef, 1 heaping tablespoon of the mushroom soup mixture, the cracker crumbs, onion flakes, garlic salt and pepper until well mixed. Divide into 4 equal pieces and shape into oval patties.

In a heavy skillet, heat the olive oil and brown the patties on both sides. Remove patties to a plate and keep warm. Stir in the beef broth, stirring to loosed the browned bits. Whisk in remaining mushroom soup mixture until well combined. Return the patties to the skillet, cover and reduce heat to a simmer for about 20 minutes. Thicken sauce if desired.

This is EXCELLENT! Don't remember where I found this recipe and it's been a couple years since the last time I made it.