Salisbury Steak

this is a good make ahead. Even better as left overs warmed up.

1 1/4 to 1 1/2 lbs ground beef (80/20 best or drain off excess grease)
1/2 C finely chopped onion
1/3 C Italian seasoned bread crumbs
14 oz beef broth
3 Tblspn milk
Optional 1 egg
1/4 C flour
Salt and pepper
Veggie oil
2 (10.75 oz cans) cream of mushroom soup (I only had one and it was fine)
1/4 tsp salt
1/4 tsp pepper
1 small sweet onion thinly sliced

Preheat to 350F
Mix beef, 1/2 c diced onion, bread crumbs, 3 tablespoons broth, milk, salt and pepper into a bowl. Incorporate well (optional egg as binder). Shape into patties, coat in flour.

Heat veggie oil in skillet, fry patties until browned both sides. Remove and drain on paper towel lined plate.

Stir remaining beef broth and deglaze pan. Add soups salt and pepper. And stir until smooth.

Arrange patties in casserole dish spread onion slices on top and cover with mushroom soup mixture for gravy.  
Bake uncovered 45 minutes to 1 hour or until 160F in center