Salisbury Steak with Mushroom Gravy
This recipe guides you in creating classic Salisbury Steak with a rich mushroom gravy. Ground beef patties, seasoned with breadcrumbs and onions, are seared, then simmered in a savory sauce made from mushrooms, beef broth, and condensed cream of mushroom soup. The hearty dish is served over hot rice.
Equipment
- 1 Large Mixing Bowl
- 1 Large Skillet with a lid for simmering
- 1 Whisk
- 1 Spatula or Tongs for handling patties
Ingredients
Main
- 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
Instructions
- 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.
Notes
1. For truly tender Salisbury steaks, avoid overmixing the ground beef. Mix just until combined to prevent dense, tough patties. Gentle handling is key.2. Ensure the skillet is hot enough to achieve a good sear on the patties. This browning (Maillard reaction) is crucial for developing deep, savory flavor before simmering.3. When adding cognac to the hot pan, always remove the pan from the heat momentarily to prevent flare-ups. This ensures safety and allows the alcohol to deglaze effectively without burning.4. Enhance the gravy by adding a pinch of fresh thyme or a bay leaf during the simmer, removing before serving. A touch of Worcestershire sauce can also deepen its umami profile.