Salisbury Steak with Roasted-Garlic Mash
- Prep Time15 mins
- Total Time35 mins
- Makes6 adult servings
Get back to basics with a filling dose of meat and potatoes. Our Salisbury steak recipe is a cinch to whip up.
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)
Protein 23g, Carbohydrates 38g, Fat 30g, Fibre 3g, Sodium 842mg.
Originally published in the Today’s Parent February 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.