1 lb. lean ground beef
1 (10 oz.) can Cream of Mushroom soup
1/2 c. Italian bread crumbs
1 egg, lightly beaten
1/2 c. chopped onions
1 tsp. your favorite steak seasoning
1 Tbsp. canola oil
2 Tbsp. butter, divided
1/4 c. brandy
1 (8 oz.) pkg. mushrooms, sliced
2 c. beef broth
1 pkg. brown gravy mix
Cooked rice or mashed potatoes for serving
In a large bowl, combine beef, ¼ can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
Heat oil and 1 Tbsp. butter in a large skillet over med-high heat. Brown patties on both sides and transfer to a plate.
Add remaining butter and brandy (remove pan from heat when adding brandy). Saute mushrooms for 7-8 min. 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 20-25 min.
Serve over hot cooked rice or mashed potatoes.