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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.

Course Beef, Entree
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Recipe Thief

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

  1. 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.
  2. Heat oil and 1 tbsp butter in a large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
  3. 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.
  4. Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
  5. 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.