Salisbury Steak with Mushroom Gravy

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: less than 1 hr
SERVINGS: 4

WHAT'S NEEDED:

• 1/2 lb lean ground beef (NOTE A)
• 1/2 lb ground pork (NOTE A)
• 1 (10-oz) can condensed cream of mushroom soup, divided into 1/4 & then 3/4 portions
• 1/2 cup Italian bread crumbs
• 1 egg, lightly beaten
• 1/2 cup yellow onions, chopped (NOTE B)  
• 1 tsp steak seasoning (recommended: Montreal)
• 1 TBSP canola oil
• 2 TBSP butter, divided  
• 1/4 cup white wine (NOTE C)
• 1 (8-oz) package sliced fresh mushrooms
• 2 cups low-sodium beef broth (NOTE D)
• 1 (1.2-oz) packet brown gravy mix

HOW TO:

1. In a large bowl, combine beef and pork, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
2. Heat oil and 1 TBSP butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate. 
3. Add remaining 1 TBSP butter and white wine (remove pan from heat when adding white wine). Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining 3/4 can mushroom soup.
4. Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes. 
5. Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice or with mashed potatoes.

NOTES: 

• (A) Original recipe called for 1 lb lean ground beef. However, I added ground pork thinking that it would make my steaks more tender. I wasn't disappointed. Next time, I'll try to use ground chuck meat.
• (B) Original recipe required "frozen" onions, which are not available in my local grocer. I had to settle for regular white onions and they worked fine with my steaks.
• (C) Original recipe called for cognac, which is not available in my local grocer.
• (D) Be sure to use LOW-SODIUM beef broth and be SLOW to add any salt or any gravy mix...or else you might find it too salty in the end.