A New Recipe

Salisbury Steak with Mushroom Gravy

500 g beef mince
1 can condensed cream of mushroom soup, divided
1/2 cup bread crumbs
1/2 t. Italian seasoning
1 egg, lightly beaten
1/2 cup chopped onion
1 t. Steak seasoning
1 Tablespoon canola oil
2 Tablespoons butter, divided
1/4 cup Cognac
1 cup sliced mushrooms
1 cup beef stock
1 packet brown gravy mix


In a large bowl, combine beef, 1/4 cup mushroom soup, bread crumbs, Italian seasoning, egg onions, and steak seasoning. Mix thoroughly with a wooden spoon or clean hands, and shape into four oval patties. ( I usually get more than four patties. I make them a little smaller)

Heat oil together with 1 Tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate. (no need to cook through yet.)

Add remaining butter remove pan from heat and add cognac. Saute mushrooms for 7-8 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 25 to 30 minutes.


(Now I don't add the cognac or the mushrooms. In the third step I just add the beef stock and whisk in the gravy mix and mushroom soup. I gave you the proper recipe so if you like mushrooms you can do it the proper way. I hope you like it if you give it a try. I serve with mash and vegies.)

Well it is Tuesday and so far the week has been ok. Early days.

Love,
Helene