Salisbury Steak with Mushroom Gravy & Parsley Mashed Potatoes

Directions

1. Boil potatoes in a pot of salted water until fork-tender, then drain and return to the pan.
2. Warm a sauté pan over medium heat and keep it ready for searing the beef patties.
3. Mix ground beef with bread crumbs, Worcestershire sauce, salt, and pepper, then shape into two even patties.
4. Melt a knob of butter in the pan, cook the patties until browned and just about cooked through, about 3–4 minutes per side, then transfer to a plate.
5. Add a bit more butter and the sliced onion to the pan, cooking until the onion starts to soften, 2–3 minutes.
6. Prepare mushrooms by washing, slicing, and rough-mincing garlic, then add them with thyme to the pan and cook until mushrooms are tender, 3–4 minutes.
7. In a small bowl, whisk flour with broth until smooth, then pour into the pan and stir to combine with the pan juices.
8. Return the patties and any juices to the pan, cover, and simmer until the gravy thickens and the steaks are cooked through, about 4–5 minutes. Meanwhile, prep parsley and mash potatoes with butter and half of the parsley; season to taste.
9. To serve, spoon mashed potatoes onto plates, top with the patties and mushroom gravy, and garnish with the remaining parsley.