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Salisbury Steak with Mushroom Gravy

    1 pound 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 onions, chopped
    1 teaspoon steak seasoning
    1 tablespoon canola oil
    2 tablespoons butter, divided
    1/4 cup cognac
    1/2 lb. sliced fresh mushrooms
    2 cups beef broth
    1 (1.2 oz.) packet brown gravy mix

  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.) 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 mashed potatoes or rice.