Ingredients:

• 1 envelope onion soup mix, from a 2-ounce box of 2
• 2 cups water
• 1 1/2 pounds ground beef
• 1/4 cup lightly packed parsley, chopped
• 1/4 cup all-purpose flour
• 1 1/2 tablespoons butter or margarine
• 1 large onion, sliced
• 3 1/2 - 4 cups thinly sliced mushrooms
• 1 beef bouillon cube

Directions:

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 tablespoons flour. Melt butter in large skillet over med. 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 cups 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.