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Salisbury Steak with Mushroom Gravy and Mashed Red Potatoes
Many can only remember Salisbury steak as the bland TV dinner, fed to them when they were kids and the babysitter was cooking. This dish will challenge those memories with a fresh and flavourful take on a classic comfort food that surely deserves another try.
Loading ...April 8th, 2012
Recipe and Styling by Paula Bowman
Servings
4Prep Time
30 minutesCook Time
30 minutesIngredients
Directions
Preheat oven to 425F. Line a rimmed baking sheet with parchment paper and set aside.
In a saucepan, cover potatoes with salted water, set over high heat and bring to a boil. Cook until tender, when pierced with a knife. Drain and return to saucepan. Mash with a potato masher and add milk and 1-tablespoon butter. Season to taste with salt and pepper; set aside and keep warm.
Meanwhile, in the small bowl of a food processor, chop 1/4 cup onions and 1/4 cup mushrooms until finely chopped. Transfer to a bowl and return bowl to processor. Add bread, chop until fine crumbs and add to mushroom mixture. Add ground sirloin, egg, Worcestershire sauce, salt and pepper to onion mixture and mix with hands or a wooden spoon until combined. Form mixture into 4 rectangular loaves, about 1 1/2-inches high and arrange on prepared sheet pan. Brush with olive oil and bake until cooked through and brown on top, about 20 minutes.
While meat is cooking, set a skillet over medium-high heat and melt butter. Add sliced mushrooms and cook until they release their juices, about 4 minutes. Add remaining 1/4-cup onion, garlic and bay leaf, reduce heat to medium and cook until onions are tender, about 6 minutes. Sprinkle with flour and stir until dissolved, about 30 seconds. Add broth and bring to a simmer, cooking until sauce has thickened. Season to taste with salt and pepper, remove and discard bay leaf. Serve Salisbury steak on plates with mushroom gravy poured over top and mashed potatoes on the side.
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