Monday, May 24, 2010

Salisbury Steak with Mushroom Gravy

This recipe calls for cognac and since I don't usually have a bottle laying around I just use pear juice. You can find a can of it in the ethnic latin food isle at the store. It works just the same as the cognac just without the alcohol.

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

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