APi NSG Recipe Book 2018

mushroom gravy

By Sammy Jo Hallbeck Ingredients: • 1 Lb. Lean Ground Beef • 1 (10oz) can condensed cream of mushroom soup • 1/2 cup Italian bread crumbs • 1 Egg • 1/2 cup Frozen or chopped onions • 1 tsp. canola oil • 1 tsp. steak seasoning • 2 tbsp. Butter • 1/4 cup cognac (optional) • 1 (8oz) package of sliced mushrooms • 2 cups beef broth • 1 (1.2oz) 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 tbsp 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.

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