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Salisbury Steak with Mushroom Gravy Recipe

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This recipe for Salisbury Steak with Mushroom Gravy, by , is from Story County Medical Center Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stasia Renfrow
Added: Saturday, January 19, 2008


1 pound lean ground beef
1 (10 ounce) can condensed cream of mushroom soup, divided
1/2 cup Italian 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 fresh mushrooms
2 cups low-sodium beef broth
1 (1.2 ounce) packet brown gravy mix
Cooked rice, for serving

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 and transfer to a plate. Add remaining butter and cognac (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.




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