Salisbury Steak with Mushroom Gravy

Salisbury Steak with Mushroom Gravy

1 pound lean ground beef
1 (10 oz.) can condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup onions, chopped
1 teaspoon steak seasoning
1 tablespoon canola oil
2 tablespoons butter, divided
1/4 cup cognac
1/2 lb. sliced fresh mushrooms
2 cups beef broth
1 (1.2 oz.) packet brown gravy mix

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 with mashed
potatoes or rice.