We had this for dinner tonight. When I told Phil what we were having, he told me he thought he had only ever had salisbury steak in a cafeteria. He changed his tune after eating it. We will defintely be adding this to our recipe box! It was very good!
Prep Time: 15 minutes
Cook Time: 30 minutes
Yields 4 servings
Ingredients
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 Montreal steak seasoning
1 tablespoon vegetable oil
2 tablespoons butter, divided
1/4 cup sherry
1 (8-ounce) package sliced fresh mushrooms (I found a good deal on portabello mushrooms so I chopped mine.)
2 cups low-sodium beef broth
1 (1.2-ounce) packet brown gravy mix (I used Knorr brand)
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 sherry (remove pan from heat when adding sherry.) Saute mushrooms for 7 to 8 minutes. Add beef broth 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.
This would be great over cooked rice or mashed potatoes.
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