• Cooking Time:
  • Servings: 4
  • Preparation Time:


I made this tonight and it was fantastic, I did make a few changes from the original by Sandra Lee, Semi-Homemade Cooking. Most of us tweak and alter recipes to our liking anyway...don't we?


  • 1 lb. lean ground beef (actually I had a little more, about 2 lbs.)
  • 1 (10 oz.) can condensed cream of mushroom soup, divided
  • 1/2 cup Italian bread crumbs
  • 1 egg, lightly beaten
  • 1/2 cup frozen chopped onion
  • 1 tsp. steak seasoning (I used Jane’s crazy mixed up salt)
  • 1 Tbsp. canola oil
  • 2 Tbsp. butter, divided
  • 1/4 cup cognac (I used Marsala cooking wine)
  • 1 (8 oz.) pkg. sliced fresh mushrooms
  • 2 cups low-sodium beef broth (I made it with water and beef bouillon base)
  • 1 (1.2 oz.) pkt. brown gravy mix
  • Cooked rice, for serving


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

Categories: Beef  Main Dish 
© 2006-2017 BakeSpace, Inc. All Rights Reserved