The picture doesn't look terribly appetizing but it really is very good.
Salisbury Steak with Mushroom Gravy
1 lb. lean ground beef
1 (10 oz.) can condensed cream of mushroom soup, divided
1/2 c. Italian bread crumbs
1 egg, lightly beaten
1/2 c. frozen chopped onions
1 tsp. Montreal steak seasoning
1 Tbsp. canola oil
2 Tbsp. butter, divided
1/4 c. cognac (or pear juice)
1 (8 oz.) package sliced fresh mushrooms
2 c. low sodium 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 Tbsp. butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
Remove pan from heat and add remaining butter and cognac (or pear juice). Place back on stove and add mushrooms. Saute 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 20-25 minutes.
Serve patties over rice, egg noodles or mashed potatoes then top with mushroom gravy.
Recipe source: Sandra Lee