A delightful twist on a classic dish, these beef patties are smothered in a rich mushroom sauce, perfect for a comforting meal.
Combine the ground beef, chopped onion, egg, bread crumbs, and steak seasoning in a mixing bowl.
Mix gently to avoid overworking the meat, which can make the patties tough.
Shape the mixture into evenly sized patties.
Use wet hands to prevent the mixture from sticking.
Heat a skillet over medium heat and cook the patties for 2-3 minutes on each side until browned. Remove and set aside.
Don't overcrowd the skillet; cook in batches if necessary.
In the same skillet, melt the butter and add the cognac, scraping the bottom to deglaze.
Deglazing adds rich flavor to the gravy.
Add the mushrooms and sauté for a few minutes until softened.
Stir occasionally to ensure even cooking.
Pour in the beef broth and mushroom soup, whisking to combine. Bring to a boil.
Whisking prevents lumps and ensures a smooth sauce.
Return the patties to the skillet, reduce the heat, and simmer for 20 minutes.
Cover the skillet to retain moisture and cook evenly.
Serve the patties with the mushroom gravy over your choice of side dish.
Garnish with fresh parsley for a pop of color and flavor.
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