#250 – Salisbury Steak with Mushroom Gravy and Apple Pomegranate Salad

hosted by Laverne Diede & Rhonda Fitterer

Salisbury Steak with Mushroom Gravy

1 lb. 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 frozen chopped onions
1 tsp. steak seasoning
1 Tbsp. canola oil
2 Tbsps. butter, divided
1/4 cup cognac
1 – 8 oz. packaged sliced fresh mushrooms 2 cups beef broth
1 – 1.2 oz. packet brown gravy mix
Cooked noodles or rice, for serving

In a large bowl, combine beef, 1/4 can of mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties. Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Brown patties on both sides and transfer to a plate. Add remaining butter and cognac. Sauté 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 over hot cooked egg noodles or rice.

Apple Pomegranate Salad

1 bunch romaine, torn (about 8 cups)
1/2 cup pomegranate seeds
1/2 cup chopped pecans or walnuts, toasted
1/2 cup shredded Parmesan cheese
1 large apple, chopped
1 Tbsp. lemon juice
1/4 cup olive oil
1/4 cup white wine vinegar
2 Tbsps. sugar
1/4 tsp. salt

In a large bowl, combine romaine, pomegranate seeds, pecans and cheese. Top apple with lemon juice and add to salad. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat. Serve immediately.


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