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Salisbury Steak with Roasted-Garlic Mash

50

  • Prep Time15 mins
  • Total Time35 mins
  • Makes6 adult servings
Salisbury Steak with Roasted-Garlic Mash

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)

Calories 509, 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.

This article was originally published on Jan 09, 2017

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