Salisbury Steak

Prepare your potatoes and have them in a pan of water ready to boil.

If your gravy is not already prepared, cook it. Once ready, turn off the heat and set aside.

Combine the ground beef, eggs, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, and some salt and pepper. Mix until combined. Cook a small piece to taste test, adjust salt and pepper if needed, and test again.

Form into patties about 3 1/2 oz. each and put them on your sheet pan.
If you end up with a small amount of meat leftover, just crumble and cook it with the onions and mushrooms. Chill the patties in the freezer while you prepare your onions and mushrooms.

Put the onions and mushrooms in your cast iron skillet. Stir and cook until soft. Add to the beef gravy and combine.

Fry the patties in the cast iron skillet in batches, on medium or medium low heat with the oil until browned. They need to be completely cooked on the outside or they will crumble when baked with the gravy.

Remove from the skillet to a plate and use paper towel to remove some excess grease.

Preheat the oven to 350 degrees.

Put some of the gravy in your 13x9 pan, then the patties, then more gravy. Bake for 30 minutes, until nice and bubbly.

Meanwhile, cook your potatoes and any veggies. When the timer for the patties goes off, leave in the oven on warm until your side dishes are ready if necessary.

To make a freezer meal:
Put some of the gravy, the patties, then the rest of the gravy, in a 13x9 foil pan.

Cover with foil and freeze. When ready to cook, put the covered pan into a 350 degree oven for 30 minutes.

Uncover, check the patties to see if they are warmed enough to flip. If they are not, recover and cook for 15 more minutes before checking again.

Flip the patties, recover, then return to the oven until heated through all the way, about 30 minutes. Uncover and cook another 15 minutes or until bubbly and hot.

While they are cooking, prepare your potatoes and any vegetables.