In a large bowl, mix the beef, bread crumbs, onion, egg, and water; shape into 4 patties, each about ½ inch thick.
In a large skillet, heat oil and add patties. Cook 5 minutes and turn over. Cook 5 more minutes until browned on both sides. Drain off any fat.
Add gravy and bring to a boil. Reduce heat to low. Cover and cook 10 minutes or until patties are cooked to desired doneness.
This recipe is a Campbell’s original and is a better alternative to frozen Salisbury steak options. The patties freeze well either raw or cooked. To freeze, scale the recipe as preferred, then freeze the patties individually on a cookie sheet for several hours. Once frozen, combine in a freezer container and label with date and the appropriate cooking instructions for raw or frozen.This recipe can be dressed up with sautéed onions and/or mushrooms—just sauté in butter and add to the pan with the brown gravy.