My sister in law's birthday was fast approaching and we were going to visit her and make her dinner. I tried to think of something to make for her (she's not a picky eater, she doesn't care what she eats, and that is a lot harder than making something for a picky eater!) Greg came across this recipe from Food Network (ala Sandra Lee) It looked really good so we decided to try it. We LOVED it! (well at least Greg and I did, the jury is still out on whether or not my sister in law and her husband did....they ate it, and seemed to enjoy it and did not run screaming from the table) It's super easy and very tasty. The Gravy was SOOOO good, and one of the best parts is that it is a pretty cheap meal! If you don't like mushrooms, don't add them, or pick them out. That is what I did :) Here is the recipe to try for yourself. If you taste it and like it let me know! If not, let me know. I like to hear what people think!
p.s. sorry the picture is so small.
Salisbury Steak with Mushroom GravyIngredients
1 pound lean ground beef
1 (10-ounce) can condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup frozen chopped onions
1 teaspoon steak seasoning (recommended: Montreal)
1 tablespoon canola oil
2 tablespoons butter, divided
1/4 cup cognac
1 (8-ounce) package sliced fresh mushrooms
2 cups low-sodium beef broth
1 (1.2-ounce) packet brown gravy mix
Cooked rice, for serving
1 pound lean ground beef
1 (10-ounce) can condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup frozen chopped onions
1 teaspoon steak seasoning (recommended: Montreal)
1 tablespoon canola oil
2 tablespoons butter, divided
1/4 cup cognac
1 (8-ounce) package sliced fresh mushrooms
2 cups low-sodium beef broth
1 (1.2-ounce) packet brown gravy mix
Cooked rice, for serving
Directions
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 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 gravy mix 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
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 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 gravy mix 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
1 comment:
by the way, you can substitute more beef broth for the cognac. It is still really good.
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