"Cooking is like love, it should be entered into with abandon or not at all." -Harriet Van Horne

Sunday, April 7, 2013

Salisbury Steak and Mushroom Gravy (Sandra Lee)

1 lb lean ground beef 1 can cream of mushroom soup, divided 1/2 cup Italian bread crumbs 1 lightly beaten egg 1/2 cup chopped onion 1 tsp Montreal steak seasoning, McCormick Grill Mates 1 T canola oil 2 T butter, divided 1 pkg (8 oz) sliced fresh mushrooms 1 can beef broth 1 packet brown gravy mix Rice 1. In a large bowl combine beef, 1/4 c mushroom soup, bread crumbs, egg, onions and steak seasoning. Mix thoroughly with a wooden spoon or clean hands and shape into four oval patties. 2. Heat oil together with 1 T butter in a large skillet over medium-high heat. Brown patties on both sides and transfer to a plate. 3. Add remaining butter; remove pan from heat. Saute mushrooms for 7 to 8 minutes. Add beef broth and whisk in gravy mix until smooth and stir in remaining mushroom soup. 4. Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes. Serve over hot cooked rice.

No comments:

Post a Comment