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.
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