SALISBURY STEAK WITH MUSHROOM GRAVY
- Servings: 4
- 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.