Another option to the way we make the American classic. Who would have thought that the well known TV dinner entree could be so easy to make and the flavor could be so great. Hope you enjoy this one.
- In a bowl, mix 1 tablespoons butter, hamburger, onion, bread crumbs, steak seasoning and 1/4 can of the mushroom soup.
- Divide and shape into 8 patties. Use medium to medium high heat and brown for 2 minutes on each side in a skillet. Remove patties to a plate.
- To the skillet, add 1 tablespoons butter and cognac. Using your spoon, scrape all of the goodies off from the bottom as you stir. Add mushrooms and saute for a minute or so. Add beef broth, gravy mix and remaining mushroom soup. Whisk together bringing to a boil. Put steaks back in and let simmer 20-25 minutes.
Yummy comfort food! I loved how easy it was to prepare and the gravy was wonderful. Thanks quick meal for a nice keeper. Made for Zaar Alphabet Chef Soup Tag.
This was spectacular. This recipe brings a classic dish to a whole new level. The cognac, mushrooms and packaged gravy mix created a wonderfully smooth and flavorful gravy to serve over the Salisbury Steaks. This is a definite "keeper" that I'll serve often. Thanks for sharing your recipe, quick meal. Made for Spring 2010 Pick-A-Chef.
Fantastic! Got this recipe from Sandra Lee at Food Network. Finally made it last night. My DH and our guest both said it was the best they've ever had. I didn't do the cognac or mushrooms because I was out, but still came out wonderful. Very moist even though I used 93% lean ground beef. I only had one 10.6 oz can beef broth so I added water to equal 16oz. Served with mashed potatos and green beans.