Recipe

A A A

• 1 lb lean ground beef
• 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 onions
• 1 tsp steak seasoning (recommended : montreal)
• 1 tbsp canola oil
• 2 tbsp butter, divided
• 1/4 cup cognac
• 1 (8-oz) package sliced fresh mushrooms
• 2 cups low-sodium beef broth
• 1 (1.2-oz) packet brown gravy mix
• cooked rice , for serving

• 1 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.
• 2 Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
• 3 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.
• 4 Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
• 5 Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.