1 Pkg. Salisbury Steak from Woudstras (4 patties)
1 T. oil and 1 T. butter
onion powder, to taste
1 can cream of mushroom soup
garlic powder, to taste
½ cup beef broth
black pepper, to taste
8 oz. fresh mushrooms sliced or 1 small can, drained

Thaw the Salisbury steaks and sprinkle with the onion powder, garlic powder and black pepper on both sides. Place a fry pan over medium-high heat. Add the 1 T. oil and then the 1 T. butter. (Adding the oil first helps to keep the butter from burning) Cook the patties a few minutes on each side until browned. Remove from the skillet and place in a baking dish. Mix the soup, the beef broth and the sliced mushrooms (drain the mushrooms if using canned. I prefer fresh) in a bowl and spread evenly over the meat. Bake at 350 for 1 hour. Serve the meat on a platter with a small amount of the mushroom sauce spooned over. Put the rest of the sauce in a gravy boat and pass. It tastes great on mashed potatoes. This recipe is easily doubled.