Salisbury Steak with Mushroom Gravy
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Cooking Time:
30 min
Prep Time:
15 min
Total Time:
45 min
Servings:
4 servings
Ingredient
11 pound lean ground beef
21 (10-ounce) can condensed cream of mushroom soup, divided
31/2 cup Italian bread crumbs
41 egg, lightly beaten
51/2 cup frozen chopped onions
61 teaspoon steak seasoning (recommended: Montreal)
71 tablespoon canola oil
82 tablespoons butter, divided
91/4 cup cognac
101 (8-ounce) package sliced fresh mushrooms
112 cups low-sodium beef broth
121 (1.2-ounce) packet brown gravy mix
13Cooked rice, for serving
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Nutritional components
- Serving Size1 of 4 servings
- Calories629
- Total Fat38g
- Saturated Fat14g
- Carbohydrates34g
- Dietary Fiber2g
- Sugar4g
- Protein29g
- Cholesterol136mg
- Sodium921mg
Cooking process
Step 1In 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.
Step 2Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
Step 3Add 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.
Step 4Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
Step 5Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.
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