Ingredients
-
2
heads
garlic
, halved crosswise
-
6
yellow
potatoes
, peeled and quartered
-
1
small
onion
, finely chopped
-
2
garlic cloves
, minced
-
1
egg
, beaten
-
1 tbsp
Worchestershire sauce
-
3/4 tsp
salt
, divided
-
1/2 cup
finely chopped
parsley
, optional
-
1
500-g pkg lean
ground beef
-
1/4 cup
butter
, divided
-
2 tbsp
all-purpose flour
-
1 1/2 cups
beef broth
-
2/3 cup
35% cream
Instructions
- Preheat oven to 450F. Wrap both garlic halves in foil. Roast in centre of oven until cloves are tender, about 30 min.
- Boil potatoes in a large saucepan. Reduce heat to medium and gently boil until tender, about 30 min.
- Stir onion with minced garlic, egg, Worcestershire, 1/2 tsp salt, bread crumbs and parsley in a medium bowl. Crumble in meat. Using a fork or your hands, gently mix. Form into 6 oval-shaped steaks, each about 1/2-in. thick.
- Melt 1 tbsp butter in a large non-stick frying pan over medium. When hot, add 3 steaks. Cook until lightly browned on each side, about 3 min per side. Remove to a large plate. Repeat with remaining steaks, then remove to plate. Stir in flour, then gradually add broth. Bring to a boil. Return steaks and any juices to pan. Reduce heat to medium-low, then simmer, covered, until steaks are cooked through, about 5 more min.
- Drain potatoes and return to saucepan over low. Squeeze garlic from cloves into potatoes. Mash well with remaining 3 tbsp butter, 1/4 tsp salt and cream.
Nutrition (per serving)
- Calories
- 509,
- Protein
- 23 g,
- Carbohydrates
- 38 g,
- Fat
- 30 g,
- Fibre
- 3 g,
- Sodium
- 842 mg.
Originally published in the Today’s Parent February 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
