SANDRA LEE RECIPE RECIPES

Steps:

• 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.

Steps:

• Remove skin from chicken and shred meat into large pieces. Set aside. 
• In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft. 
• In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings. 
• While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside. 
• Skim surface for any scum that has risen to top. Stir in chicken gravy. 
• With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes. 
• Ladle into bowls and serve piping hot.