I stole this recipe for Salisbury Steaks with Mushroom Gravy from a show on the Food Network called Sandra Lee: Semi-Homemade Cooking. Salisbury steak is a great comfort food and so easy to make. It’s basically a fancy hamburger patty with gravy on top. Seasoning the meat, cooking fresh mushrooms and making the gravy semi-homemade makes this dish a great spin on a comfort food classic. And who doesn’t like gravy?
“I come from a family where gravy is considered a beverage.” – Erma Bombeck, Journalist (see more quotes in the Quotes tab)
In a large bowl, add 1 lb lean ground beef, ¼ can (10 oz can)condensed cream of mushroom soup, ½ cup Italian bread crumbs, 1 lightly beaten egg, ½ cup chopped onions and 1 tsp steak seasoning.
Thoroughly mix together ingredients in bowl
Shape into 4 oval patties. Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat.
Brown patties on both sides
Transfer browned patties to a plate. Add 1 tbsp butter and ¼ cup beef consommé. Sauté 8 oz package sliced fresh mushrooms for 7 to 8 minutes.
In a small bowl or large liquid measuring cup whisk together 2 cups beef broth, 1 package (1.2 oz) brown gravy mix and remaining ¾ can of mushroom soup.
Return patties to skillet over cooked mushrooms.
Spoon gravy over top.
Cover pan and simmer for 20 to 25 minutes. Serve gravy over patty on plate.
Salisbury Steaks with Mushroom Gravy
A comfort food classic! Seasoned beef patties are cooked in a fresh mushroom gravy. Adding dry gravy mix makes the cooked gravy even more flavorful.
Ingredients
- 1 lb lean ground beef
- 10 oz can condensed cream of mushroom soup divided
- ½ cup Italian bread crumbs
- 1 egg lightly beaten
- ½ cup frozen chopped onions
- 1 tsp steak seasoning Montreal
- 1 tbsp canola oil
- 2 tbsp butter divided
- ¼ cup cognac
- 8 oz package sliced fresh mushrooms
- 2 cups low-sodium beef broth
- 1 package 1.2 oz brown gravy mix
- Cooked rice for serving
Instructions
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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.
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Heat oil and 1 tbsp butter in a large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
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Add remaining butter and cognac (remove pan from heat when adding cognac). Sauté mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup.
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Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
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Serve Salisbury steaks and mushroom gravy over hot cooked rice.
Recipe Notes
I use beef consommé instead of cognac. This recipe can easily be used to serve six instead, by splitting into 6 patties instead.