Here's an oldie but goodie! My mom used to make these fairly often when we were growing up. It's kind of a take on Salisbury Stake. It got it's name from my Grandpa Bello, because it was my mom's specialty!
2 cans cream of mushrooms soup
1 pkg brown gravy mix
1/4 to 1/2 cup milk
In large skillet, fry hamburger patties until no longer pink. Remove from skillet set aside. Use leftover drippings in pan to mix gravy. Whisk together, soup, gravy mix, and milk in skillet over medium heat until smooth. *The amount of milk all depends on your preference of the thickness of your gravy, for thicker gravy use less milk* You can add cooked hamburger patties back into the skillet, or server with gravy drizzled over the top.
Serve with mash potatoes or cooked rice.
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