Salisbury Steak with Mushroom Gravy

1 pkg onion soup mix
2 c. water
1 1/2 lbs. ground chuck
1/4 c. parsley, chopped
1 beef bouillon cube
1/4 c. flour
1 1/2 T. margarine
1 onion, sliced and halved
12 oz. fresh mushrooms, sliced (canned mushrooms can be used instead)

Mix 2 T. dry soup mix and 1/4 c. water in bowl. Add ground chuck and parsley. Mix with hands. Shape into 4 oval patties, 5" long & 2/3 " thick. Coat patties with 1 1/2 T. flour. Melt margarine in skillet over medium heat. Add patties and cook 10 minutes until crusty and no longer pink in the middle. Remove to a plate. Keep warm. Add onion, mushrooms, and 1/4 c. water to drippings in skillet. Stir with spoon to scrape any brown bits on bottom. Reduce heat to medium low. Cover with lid and cook until soft, (if using fresh mushrooms). Mix remaining soup with 1 1/2 c. water and 2 1/2 T. flour in bowl.. Stir into mushroom mixture. Add bouillon cube. Bring to a boil. Cook, until thickened, about 3 minutes. Return patties to skillet and turn to coat with gravy. Remove to plates. Serve with remaining gravy or pour gravy over potatoes.