Salisbury Steak With Mushroom Gravy
"From Semi-Home made on the food Network"
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
4 steaks
- Serves:
- 4
ingredients
- 1 lb lean ground beef
- 1 (10 ounce) can condensed cream of mushroom soup, divided
- 1⁄2 cup seasoned bread crumbs
- 1 egg, lightly beaten
- 1⁄2 cup frozen chopped onions
- 1 teaspoon steak seasoning (recommended ( Montreal)
- 1 tablespoon canola oil
- 2 tablespoons butter, divided
- 1⁄4 cup cognac
- 1 (8 ounce) package sliced mushrooms
- 2 cups low sodium beef broth
- 1 (1 1/4 ounce) packet brown gravy mix
directions
- In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
- Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides for just a few minutes and transfer to a plate.
- Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute 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 with remaining gravy ladled over the steaks.
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