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salisbury steak with mashed potatoes, steamed carrots and pea on a grey dinner plate

Salisbury Steak

wild mushroom gravy, green onion mashed potatoes

STARS

Season ground beef with celery seed and cracked black pepper before giving it a delightful sear. Add a side of decadent scallion mashed potatoes to balance the fresh inclusion of steamed snap peas and carrots, while a thick and creamy wild mushroom gravy enriches this elevated comfort classic with satisfying umami.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Ingredients

Scallion Mashed Potatoes

  • 1 pound red bliss potatoes, scrubbed roughly chopped
  • 1 pound russet potatoes, scrubbed and roughly chopped
  • 4 tablespoons butter
  • ¼ cup whole milk
  • 1/2 cup buttermilk
  • Salt and pepper to taste
  • 2 scallions, minced

Gravy

  • 2 tablespoons canola oil
  • 4 ounces cremini mushrooms, sliced
  • 4 ounces oyster mushrooms, roughly chopped
  • 4 ounces button mushrooms, sliced
  • 1 tablespoon fresh thyme leaves
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 4 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • Salt and pepper to taste

Steamed Vegetables

  • 5 large carrots, cut into batons
  • 2 cups snap peas

Salisbury Steak

  • 2 tablespoons celery salt
  • 1 tablespoon black pepper
  • 1 1/2 pounds ground beef
  • 1/4 cup parsley, minced
Directions
1
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Fold in the scallions. 
2
In a large saucepan, heat the oil for the gravy. When hot, add the mushrooms, onion and garlic and cook until caramelized. Season with thyme, salt and pepper. Remove the vegetables to a bowl.
3
Return the saucepan to medium heat with the butter. When melted, add the flour, a little at a time, whisking constantly. Cook for 2-3 minutes, until the roux starts to brown. Whisk in the beef stock until smooth, then bring to a simmer until there is no more raw flour smell or taste. Fold in the mushrooms and onions. Season to taste. For a thicker consistency, continue to simmer and reduce the gravy.
4
Place a steaming basket in a small saucepan with 1 inch of water. Add the carrots and peas and bring to a boil, covered. Steam for 5 minutes, or until soft.
5
Combine the celery salt and pepper in a small bowl. Shape the beef into patties and season both sides with the seasoning mixture.
6
Heat a large skillet or grill to high heat with a drizzle of oil. When hot, sear the patties until golden brown, 3-4 minutes. Flip and cook for 3-5 more minutes on the other side, until cooked to your desired doneness.
7
Divide the mashed potatoes between plates. Top with salisbury steaks, steamed vegetables and onion gravy. Garnish with parsley.

Salisbury Steak

wild mushroom gravy, green onion mashed potatoes

STARS

Season ground beef with celery seed and cracked black pepper before giving it a delightful sear. Add a side of decadent scallion mashed potatoes to balance the fresh inclusion of steamed snap peas and carrots, while a thick and creamy wild mushroom gravy enriches this elevated comfort classic with satisfying umami.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Scallion Mashed Potatoes

  • 1 pound red bliss potatoes, scrubbed roughly chopped
  • 1 pound russet potatoes, scrubbed and roughly chopped
  • 4 tablespoons butter
  • ¼ cup whole milk
  • 1/2 cup buttermilk
  • Salt and pepper to taste
  • 2 scallions, minced

Gravy

  • 2 tablespoons canola oil
  • 4 ounces cremini mushrooms, sliced
  • 4 ounces oyster mushrooms, roughly chopped
  • 4 ounces button mushrooms, sliced
  • 1 tablespoon fresh thyme leaves
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 4 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • Salt and pepper to taste

Steamed Vegetables

  • 5 large carrots, cut into batons
  • 2 cups snap peas

Salisbury Steak

  • 2 tablespoons celery salt
  • 1 tablespoon black pepper
  • 1 1/2 pounds ground beef
  • 1/4 cup parsley, minced

Directions

1
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Fold in the scallions. 
2
In a large saucepan, heat the oil for the gravy. When hot, add the mushrooms, onion and garlic and cook until caramelized. Season with thyme, salt and pepper. Remove the vegetables to a bowl.
3
Return the saucepan to medium heat with the butter. When melted, add the flour, a little at a time, whisking constantly. Cook for 2-3 minutes, until the roux starts to brown. Whisk in the beef stock until smooth, then bring to a simmer until there is no more raw flour smell or taste. Fold in the mushrooms and onions. Season to taste. For a thicker consistency, continue to simmer and reduce the gravy.
4
Place a steaming basket in a small saucepan with 1 inch of water. Add the carrots and peas and bring to a boil, covered. Steam for 5 minutes, or until soft.
5
Combine the celery salt and pepper in a small bowl. Shape the beef into patties and season both sides with the seasoning mixture.
6
Heat a large skillet or grill to high heat with a drizzle of oil. When hot, sear the patties until golden brown, 3-4 minutes. Flip and cook for 3-5 more minutes on the other side, until cooked to your desired doneness.
7
Divide the mashed potatoes between plates. Top with salisbury steaks, steamed vegetables and onion gravy. Garnish with parsley.