Salisbury Steak with Mushroom Gravy

beef

condensed cream of mushroom soup, divided

bread crumbs

egg, lightly beaten

onions

steak seasoning (recommended: Montreal)

canola oil

butter, divided

cognac

mushrooms

low-sodium beef broth

(1.2-ounce) packet brown gravy mix

rice,

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 Salisbury Steaks and Mushroom Gravy over hot cooked rice.

I LOVE this recipe. I have made it several times for the family. It’s quick and easy. I followed the instructions exactly as written 😍

Excellent recipe. The family loves it. I followed the recipe closely. 

My family and I LOVED this meal. It was quick and easy to make and tasted great. I serve it with mashed potatoes, dice my own onions, and double the gravy. 

Phenomenal! The cognac (brandy) really added depth. 

Excellent for a cold winter night.  I didn’t have cognac and it didn’t seem to make any real difference that we noticed.  Fantastic gravy over mashed potatoes.   Definitely a keeper for my recipes! 

This really is delicious.  Definitely a keeper recipe.  And use fresh onion for goodness sakes!

Followed recipe and used baby Bella mushrooms. It was delicious. I didn’t have rice so used egg noodles. 

Follow this recipe exactly &amp; it will turn out great.  Hubby loved them.  The gravy is so good.  I didn't have steak seasoning &amp; it tasted just fine (used pepper &amp; seasoning salt).  Yeah, the patties were a little crumbly, but still stayed together enough.  Melt in your mouth.  We made with green bean casserole for the side.  Recommend!!

Great recipe. My family of 6 loved it. Just doubled the ingredients 

This is an excellent recipe and I have been making it for years. I always make more gravy.  Delicious!

I have been using this recipe for years and my family loves it. The only tweak I do is I make additional gravy because I love mashed potatoes with it. Thanks Sandra 

The family loved it! However, I didn’t put alcohol in mine. It was still delicious! I also tried it with ground turkey and chicken gravy and ground turkey with brown gravy. All ways were delicious! This is a family favorite!

It’s easy, delicious and perfect for a cool fall night. 

The best Salisbury Steak I’ve ever made. My family loves it!

Made this recipe dozens of times. I never buy pre-made steak seasoning or frozen onions, so I usually use a teaspoon each of salt, garlic powder and onion powder as well as a dash of Worcester sauce. The powders work best of you let them get rehydrate while the patties rest for an hour or two in the fridge, but it's not necessary. Also, serve it over egg noodles or mashed potatoes, not rice. 

I've made this recipe, with fresh sweet onion and no cognac, several times and always a big hit. Never will look at frozen salisbury steaks again accept sideways and judging :)<div> </div>

Knock your socks off good. Made this for family and friends several times with rave reviews every time.

More like smothered pork chops than anything. I don’t think “cream of anything” or “package of” belongs in a dark brown gravy recipe.  Good for a college kid...not very satisfying!

I’ve been making this recipe for well over 10 years and it never fails to please. I always add more mushrooms and fresh minced garlic, both to the meat and the gravy. It’s absolutely delicious! 

Last night was the 3rd time I have made this recipe...and I finally nailed it. My patties fell apart the first few times as well, which was frustrating. This time I mixed the meat with the Kitchen Aid (for a tighter patty) and let it sit for a few hours in the refrigerator. After that, I let the meat come to room temperature for about 30 min. Hard to say if that made all the difference or not......but i am going with it. My kids devoured it - AGAIN. This one is for sure a keeper, whole patties or not.

This is a very yummy dish.  Super simple with bold flavor.  Easy to prepare.

It was amazing! Best dish ever! Making it for the in-laws tonight. We make it with ground elk meat here in Idaho! 

This was a great easy recipe! I wanted to try a recipe that wasn’t so difficult to do and quick. I made it for my fiancé and my father in law and they absolutely loved it! I added more mushrooms because both of them love mushrooms.

I made it tonight and it sucked.  My patties totally fell apart even with the bread crumbs and I followed the directions perfectly.  I agree that the cream of mushroom soup into the ground beef was a bad idea.

Very nice recipe smelled and tasted delicious but, I believe by mixing the cream of mushroom soup into the ground beef caused the patties to fall apart and not stick even though bread crumbs were added the patties still fell apart. 

This dish is amazing. I used fresh onions and substituted red wine for cognac. I served the patties and gravy on top of mashed potatoes and asparagus on the side. Everyone raved at how delicious it was. 

It was delicious!!! My girls and hubby loved it. I added diced onions with the mushrooms and served it with mashed potatoes and corn. They all gave me 2 thumbs up

Love it. I made it for my cousin’s birthday. I learned a few years ago that it’s one of his favorite meals. So since then I try and make it for him on his birthday. I was very happy with the recipe, the directions and the taste. This will be the recipe I use from now on. Delicious with mashed potatoes and a healthy dollop if gravy with mushrooms. 

This is my favorite go-to on a winters night. We just love it.......

Great recipe! Used whisky instead of cognac because I had some on hand. Served it over mashed potatoes with a side of green beans and fried okra. The kids cleaned their plates! Yum!

House staple on a fall or winter night!  Made this at least 10 times and it always tastes delicious.  Going to try recipe next time making meatballs over noodles.  

I love this recipe.. i make this with mashed potatoes and pour some gravy over the potatoes..very yummy

I think this recipe is perfect the way that it is, I think it is the best Salisbury Steak recipe out there for the amount of cooking time and the mixture of the contents.  If you know what are doing (keeping all ingredients cold while you are mixing) this recipe turns out perfect.

My family really enjoyed this recipe.  It had great flavor and was easy to make.  I made it exactly as the recipe states.  I will definitely make it again.  The only change that I would strongly recommend is to not add the cream of mushroom soup to the meat mixture.  It made it way too moist and the meat would not stay together.  It was too mushy.    Otherwise excellent!

Great recipe, made a great variation - Salisbury Turkey - used 1 lb of ground turkey, chicken bullion, plain panko bed crumbs, turkey gravy package, finely diced white onions, sherry instead of cognac, Montreal chicken seasoning and followed the directions exactly! served with cranberry sauce too.Truly delicious, really, try it!

My go to Salisbury recipe! Thanks for this quick and delicious recipe!

The very best Salisbury Steak.  So easy to make and so very good.  Thanks for such a great meal.

this is a great recipe! it is very simple to make and delicious. the first time I made it i didn't expect it to have so much flavor, but it turned out great. I am looking forward to making this recipe tonight because I am going to substitute the cognac for red wine :) Thank you Sandra Lee :)

I made your Salisbury Steak with Mushroom Gravy receipt last night for my wife and I; what a hit! We enjoyed the wonderful taste immensely. I am sixty years old and have not had that since I was in the Air Force when I was 21 years old. The cognac was such a flavorful touch. I am going to try adding a teaspoon of dried mustard next time to discern if it adds to the taste. Thank you for you delicious receipt.

This is one of our favorite meals!  Make sure not to put over 1/3 can mushroom soup in the patties or they will fall part when frying.  I don't add the cognac, no real reason why, and they are great.  I think we enjoy the taste of the leftovers even better than when freshly cooked.

This dish is delicious. My daughter and I enjoyed preparing it for our family. We also made the balsamic tomatoes, but substituted mashed potatoes for the rice. Croissants completed the meal. Like another reviewer, I too experienced crumbling of several patties, but it was minimal. I only used a splash of cognac due to our personal taste. Overall, this salisbury steak is fantastic!

Absolutely the bomb! I'm a Dad cooking for the pickiest eaters in the world and they were even shocked that they ate themselves into satisfaction. HA, I got'em with this, THANK YOU.

Made this as written (except I used fresh onion instead of frozen).  It was excellent.  I will be making this again, as it was relatively easy to throw together.

I make it even more semi-homemade by using a jar of beef gravy with the other half of the cream of mushroom soup.  Everyone I've ever made this for has loved it!

Cooked this a couple of nights ago.  Agree with my husband who says "BEST HAMBURGER STEAK you have ever made!"  I totally agree with him.  Very moist and great flavors.  I served mine the mashed potatoes.  Will definitely be making again and pretty soon.  Thanks for the "best hamburger steak" recipe!

This was easy to make and so full of flavor. I used lean ground turkey instead of beef and it worked just as well. The cognac gave it extra depth. I served it with rice as Sandra Lee suggested, which was great at sopping up the gravy. But I can easily serve this with mashed potato or green beans. Will definitely make it again.

I suppose you could put the patty on a bun and eat it like a hamburger but the gravy might be a little messy.  We have ours with noodles and it's great.

Me and my family loved it!!! Thank you so much for the recipe :)

We served over egg noodles.  I think it would be good  with mashed potatoes as well.  Personally, I think the cognac was a bit strong but everyone else disagreed with me.  Keeping the recipe exactly as it is but adding a little pepper next time because we are pepper freaks :-)

This was easy and so delicious. I did not have the steak seasoning or cognac but thought it had plenty of flavor. Yum - comfort food!

This is my first review of a recipe, ever. I made this exactly according to directions, even though I rarely use any packaged mixes or canned soup. I prefer to make everything from scratch. I used the low sodium gravy mix, and also, chopped my own onions, as we could not find frozen ones at our market in Hilo, Hawaii. The finished product was so delicious. My husband couldn't get enough. Today, I made the recipe again, this time making meatballs. Here I did change things up a bit. I tripled the recipe, as I intend to put the meatballs in vacuum seal bags, freeze them, and then reheat them by putting the bags in boiling water. Rather than using mushrooms, I sauteed onions before adding the brandy, and used 2 C. beef broth &amp; also Lipton's onion-mushroom soup mix dissolved in 2 cups of water. Doubling the gravy recipe was plenty for the 3lbs. of meat. The gravy is like silk. Not using the mushrooms saved $12 in the tripling of this recipe, and they were not missed.

The wife says WOW...  And I tend to agree.  A little more time than I had anticipated while coordinating mashed potatoes but well worth it

This was my first Salisbury steak and my first gravy.  Wow. This is definitely getting made again.  I served it with mashed potatoes instead of rice.  Next time I will go lighter of the beef stock to make the gravy creamier but the mushrooms and the cognac made it out of this world flavorful.

Very tasty!  I'm not a fan of ground beef, but these were very tender and full of delicious flavor.  My 27 year old son asked me 4x in 2 weeks to make this.  Did not use cognac.  I used about 10 oz of beef broth for thicker gravy. 

This is my favorite dish to make when bringing someone a meal. I use 1 teaspoon of onion powder instead of the fresh, red wine instead of cognac, and 2 beef bullion cubes instead of the broth. I use an ice cream scoop to make 8-9 smaller patties and I serve it with egg noodles tossed with sour cream and chives. The meal recipient invariably asks for the recipe.

Soo good!! It's definitely one of my favorite recipes, and soo easy to make. I didn't use the cognac, and it was still delicious. Serving it on rice sounded weird, but on some mashed potatoes it was fantastic. 

I made this dish last week and it was absolutely delicious. It is good enough to serve any dinner guest, friends or family. I followed the directions, even using the cognac. By the way the smell of the mushrooms cooking in the cognac gives you a hint of how wonderful the dish is going to turn out. I also served with rice and her roasted balsamic tomatoes from the same episode. Perfect flavors with lots and lots of compliments. A keeper recipe in my book.

This dish was insanely delicious.  Comfort food to the max.  I've never given a review, but this recipe deserved it.  I made everything by the recipe, except I used brandy instead of cognac.  I think cognac would be better and will do that next time.  The rice sounded goofy to me, I know a bunch of you did mashed potatoes and that made more sense to me.  But with this recipe go with the rice, you'll be surprised how much you like it.

Absolutely delicious! I made this tonight for the first time and, believe me, it's going in the recipe book. My 5 year old declared it "two thumbs up" and actually licked her plate. My husband asked if I could make it again tomorrow. Both of them took a second helping. I didn't use the cognac because I didn't have any and I didn't want to get a bottle just for this, but I'm not sure it could be any better with it. I used plain bread crumbs (because that's what I had and left out the onions (which I don't care for but otherwise followed the recipe. I served it with mashed potatoes instead of the rice and there was plenty of gravy to go around. And the gravy really makes this, it's better then my grandma's! And that's saying something. Plus, this is VERY easy to make, just takes a little time. Don't miss this one!

This is OMG good!!! My husband still talks about the gravy sauce, the best recipe for salisbury steak ever! Making it again tonight! It's so good!!!!

I LOVE this recipe!!!! I tweak it a bit here and there but this will be MY Recipe from now on!!!! I use golden cream of mushroom soup not regular.....when I tell my BF it's hamburger nite this is what he asks for!!!!!

This was so rich with bold flavors!! My hubby really really liked this... I added half a portabella mushroom to it as well.  I will for sure make this again.  I paired with spinach brownie and mashed potatoes.. Hubs said this was one of his favorite meals

The absolute best Salisbury Steak I have ever made or eaten in resturants or diners.  Worth making and the cognac is a must for infusion of flavor.

Wow, this recipe is terrific...haven't made salisbury steak in YEARS..I did NOT have cognac, but used brandy and it certainly added a special flavor...(I will shop for cognac the next time  Thanks for making my Sunday dinner special (with leftovers too

This is the best ever!! I use fresh mushrooms &amp; onions. The recipe is perfect.

SO TASTY! Best I have ever had or made. My family loved it, super easy!!!

Achingly good.  Comfort food to the max.  There is a reason this tastes so good, however, and that is because it is a nutritional minefield.  Occasional indulgence?  Yes!  I will try to healthy-up the recipe next time.  Think I'll wait a while, though, so the memory of the original's decadence will have faded and I will not be disappointed.

TOO SALTY!! I used low sodium beef broth~unsalted butter (less than recipe called for (and based on other reviews.  Do not know what else I could have changed~Hubby is the only one who eats red meat in our household, so I have to rely on his comments....and am removing this from my recipe box. Disappointed but I know I will find another recipe.

yummmmy!  this is classic salisbury steak.  The hubby took over cooking tonight and he did a bang up job on this simple delish recipe.....no changes to the recipe except for omitting the cognac.  Excellent choice.  

This is great!! Pure comfort food...a true keeper recipe. I went exactly by the recipe. I wouldn't change a thing...this makes a ton of gravy ! Be sure to use low salt broth or it will be really salty.  Perfection...

Now THIS recipe was just like I remembered it tasting sitting at a diner counter back in the 60's. I fixed this according to the recipe and was floored how well it came out. I didn't add or delete ingredients, as many seem to do.

I've never tried one of Sandra's recipes because the majority of them seem to have only mediocre ratings but when I got a nostaligic craving for salisbury steak, I compared several recipes here on the Foodnetwork and hers seemed like it would be the tastiest. Plus with over 200 reviews and still a five star rating, I figured it had to be good. The results didn't disappoint. Full of flavor (although not exactly the taste I remember from childhood and pretty simple to make. The gravy is the real star of the dish. I had extra chopped onion from the meat mixture so I added it to the skillet with the mushrooms and had a mushroom/onion gravy. Will make this whenever I have need for a gravy. 

This was a great recipe- very savory, between the spices, mushrooms and cognac, and the gravy.  I used fresh onion instead of frozen and substituted Montreal Steak seasoning with both garlic pepper and a rib rub that had some sweet and salty in it.  I also used ready-made brown gravy instead of broth and gravy mix.  Buttered noodles were a great complement instead of rice.  I would suggest making 8 loaves instead of 4.

This is a tasty comfort food. It's easy to make and very filling.

Delicious!  I do want to warn you that the burgers themselves are VERY wet and don't hold together well.  Next time I will leave out the egg or reduce considerably the amount of soup in the burgers themselves.  

I have made this recipe over and over it is awesome! i donot use cognac. i use just the beef broth and I serve with mashed potatoes its a staple at our house!

Excellent!  The only changes I made were:  used 1-1/3 lb. ground round, golden mushroom soup because I like the flavor better, not as much onion and mushroom, personal preference, and didn't have cognac so used a mixture of whiskey and red wine. It was very moist and was literally falling apart. My picky teenager loved it, but I think it would be even better with mashed potatoes.

This was pretty tasty.  I just wasn't thrilled with using the mushroom soup as the taste was a little too TV dinner to me.  Would prefer just a little cream to give it the creamy texture and taste.

Yummy! Haven't had Salisbury steak for a long time - other than the TV dinner kind (boo. This was well worth the effort. Very good and the Brandy is a must - adds a wonderful flavor to the gravy. You can omit the gravy packet and simply use a little cornstarch dissolved in some warm water to thicken the gravy. A little goes a long way so be careful. You can always add a little more.

I was trying to think of something else to make today for Sunday dinner. I made this recipe and it is by far the best Salisbury steak I have had in my 57 years!! Sandra you really hit it on the nose! My family couldn't get enough! Other than doubling the recipe I didn't change a thing. It is exceptionally delicious and I will definitely make this many more times!

Good, made with some changes.  Used 80% lean chuck, omitted the packet of gravy, thickened the broth/soup mixture with about 2 Tbl of Wondra flour and added about 1/2 cup more beef broth to thin it a tad.  Placed the browned patties in a 13 x 9 pyrex baking dish, poured the finished sauce on top and microwaved on 70% power for about 10 minutes to avoid the patties breaking apart.  A second egg and more crumbs might make the patties sturdier.  Did not use steak seasoning, instead I used S &amp; P and some garlic powder.  Used minced fresh sweet onion. 

Ihave not fixed Salisbury Steak in a long time. My husband said he would like some for dinner. So I go to my favorite food website and see Sandra Lee's recipe. I made it exactly as shown and it was absolutely delicious. It did not taste "semi-homemade" but rather it tasted completely homemade. This is a keeper!

OMG this is the best I have ever eaten. Will definately make this again. So easy to do. Loved it Loved it Loved it

Fabulous recipe if you're wanting to update a favorite childhood comfort food meal.  The meat was moist and the gravy is one of Sandra's ultimate concoctions.  I serve it with mashed potatoes and brown-n-serve rolls to sop up that luscious gravy.  A garden salad or green beans are a nice compliment to this dish.  Try it on a cold &amp; rainy day.  Thanks Sandra!! 

Well it was a good as it gets for Salisbury Steak. That's no small comment since it is one of my all time favorite dishes. The convince of Mushroom soup and the Gravy package brings up the price a bit but well worth it.. If u know how to make gravy out of Bouillon and corn starch u can skip the gravy package. Love it, its one of the regular dishes for my family!

My husband and I loved this recipe.  I have made this many times.  The only change I made is that I use fresh rather than frozen onion. When I make this for guests, I am always asked for the recipe.    

This was a really tasty dish and very easy! My husband and I loved it and consider it a "keeper"! I almosted made mashed potatoes but I ended up making rice as suggested and it was perfect along with a crisp salad. Thanks Sandra :

Fantastic!! My husband loved it and I will definitely try this again. It was very simple with great directions.Love it!

salisbury steak with mushroom gravy

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : Sandra Lee

Ingredients

Instructions

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