1 to 1-1/2 pounds ground beef, depending on how many patties you need
salt & pepper to taste
1/2 cup dried bread crumbs (plain or seasoned)
1 tsp. dried parsley
1 envelope brown gravy mix
1 can cream of mushroom soup
1 sm. can sliced mushrooms (4 oz.), drained
enough olive or canola oil to brown the patties
Mix together the ground beef, egg, and a tablespoon of breadcrumbs. Shape into patties; salt and pepper to taste. Mix bread crumbs and parsley together and pour into shallow dish. Dip patties in bread crumb mixture until lightly coated all around. Cook patties in heated oil until browned on both sides. Remove to a paper towel and drain; wipe oil out of skillet. Mix together brown gravy mix and 2 cups water; whisk in the soup and the mushrooms. (If this seems too thick for your liking, whisk in another 1/2 cup water.) Pour into skillet; return patties to skillet. Reduce heat; cover and simmer until patties are done through, turning a couple of times.
Serve over rice or egg noodles or with mashed potatoes.