1 or 2 lb. ground chuck or extra lean beef
1 can cream of celery soup
1 can cream of mushroom soup
Salt hamburger with season-all salt

Prepare in patties as if regular hamburger-size or smaller. Fry until done. Remove from pan; drain on paper towel. Pour grease out. In same pan pour both soups, stirring well, into creamy mixture. Place patties in gravy mixture, turning 4 or 5 times. Then they're ready to serve.