Salisbury Steak With Mushroom Gravy
photo by lazyme
- Ready In:
- 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.
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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.
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