SALISBURY STEAK WITH MUSTROOM GRAVY
1 pound lean ground beef
10 oz condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup onions, yellow chopped
1 teaspoonMontrealsteak seasoning
1 tablespoon canola oil
2 tablespoons butter, divided
1/4 cup cognac or red wine
8 oz button mushrooms, sliced
1-2 cups beef broth
In a large bowl, combine beef, 5oz mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in brown gravy until smooth. Stir in remaining mushroom soup.
Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice or mashed potatoes.
Bryan Bernstein, Corporate Chef, Saval Foodservice