Salisbury Steak with Garlic Mashed Potatoes and Mushroom & Onion Gravy (Print version)

Tender Salisbury steak patties served over creamy garlic mashed potatoes with a rich mushroom and onion gravy.

# Ingredients:

For the garlic mashed potatoes

01 - 2 lb (900 g) Yukon Gold potatoes, peeled and cut into chunks
02 - 5 garlic cloves, peeled
03 - 1 1/2 teaspoons kosher salt, plus more for the water
04 - 4 tablespoons (56 g) unsalted butter
05 - 1/2 cup (120 ml) warm whole milk, plus more as needed
06 - 1/4 cup (60 g) sour cream
07 - Black pepper, to taste

For the Salisbury steak patties

08 - 1 1/2 lb (680 g) 85 percent lean ground beef
09 - 1/2 cup (35 g) panko breadcrumbs
10 - 1 large egg
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon garlic powder
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon black pepper
16 - 1 tablespoon olive oil

For the mushroom and onion gravy

17 - 2 tablespoons (28 g) unsalted butter
18 - 1 medium yellow onion, thinly sliced
19 - 8 oz (225 g) cremini mushrooms, sliced
20 - 2 tablespoons all-purpose flour
21 - 2 cups (480 ml) low-sodium beef broth
22 - 1 tablespoon Worcestershire sauce
23 - 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
24 - 1/2 teaspoon black pepper
25 - Salt, to taste
26 - 2 tablespoons chopped fresh parsley, for serving

# Instructions:

01 - Place the potatoes and garlic cloves in a large pot. Cover with cold water, salt the water well, and simmer for 15-18 minutes until the potatoes are fork-tender. Drain thoroughly.
02 - In a bowl, combine ground beef, panko, egg, Worcestershire sauce, Dijon, garlic powder, salt, and pepper. Mix gently just until combined, then shape into 4 oval patties about 3/4 inch thick.
03 - Heat olive oil in a large skillet over medium-high heat. Sear the patties for 3-4 minutes per side until browned. Transfer to a plate. They will finish cooking in the gravy.
04 - Reduce heat to medium. Add butter, onion, and mushrooms to the same skillet. Cook for 8-10 minutes, stirring often, until the onion softens and the mushrooms brown around the edges.
05 - Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in beef broth, then add Worcestershire sauce, thyme, black pepper, and a pinch of salt. Simmer until lightly thickened.
06 - Return the patties and any juices to the skillet. Cover partially and simmer for 8-10 minutes, turning once, until the patties reach 160°F in the center and the gravy coats a spoon.
07 - Mash the drained potatoes and garlic with butter, warm milk, sour cream, salt, and pepper. Spoon mashed potatoes onto plates, top with Salisbury steak and gravy, and finish with parsley.

# Good to know:

01 - Best served hot, while the gravy is glossy and the potatoes are creamy.
02 - Add more broth if the gravy thickens too much while sitting.
03 - A thermometer is the easiest way to avoid overcooking the patties.

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