Salisbury Steak with Mushroom Gravy

Sandra Lee

(beef)

Yield: 4 servings
Prep Time: 15 min
Cook Time: 30 min

Ingredients

1 lb lean ground beef
1 (10-ounce) can condensed cream of mushroom soup, divided
½ C Italian bread crumbs
1 egg, lightly beaten
½ C chopped onions
1 tsp steak seasoning (recommended: Montreal)
1 Tbsp canola oil
2 Tbsp butter, divided
¼ C cognac
1 (8-ounce) package sliced fresh mushrooms
2 C low-sodium beef broth
1 (1.2-ounce) packet brown gravy mix

Instructions

1. In a large bowl, combine beef, ¼ can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
3. Heat oil and 1 Tbsp butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
4. Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes.
5. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup.
6. Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
7. Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice, mashed potatoes, or cooked pasta.